How to Make Mushrooms Actually Crispy—Not Soggy

Because no one dreams of limp fungi.

Mushrooms are so close to being the perfect food. Meaty, savory, umami-packed. But more often than not, what starts as a hopeful handful of baby bellas turns into a soggy, slippery situation in the pan. Sound familiar? You're not alone. If you’ve ever cried a little inside watching your mushrooms steam instead of sizzle, this one’s for you.

The Secret to Crispy Mushrooms? It’s Not Just the Heat.

1. Don’t Crowd the PanMushrooms are mostly water—so when you pile them on top of each other in a pan, they steam instead of crisp. Give them room to breathe. Single layer. No overlaps. Yes, it means cooking in batches, but it’s worth it.

2. Skip the Salt—at FirstSalt draws out moisture, which is the opposite of what we want here. Sauté them dry or with just a touch of oil, let the moisture cook off, then season toward the end. Patience = crunch.

3. Oil Smart, Not HeavyToo much oil and you’re deep-frying mushrooms into sog-town. Use a high-heat oil (like avocado or grapeseed), but go light. Think “slick,” not “soak.”

Choose Your Weapon: Pan, Oven, or Air Fryer?

• Pan-Fry: Cast iron or stainless steel over medium-high heat. Don’t move them around too much—let them sit and develop that golden crust. Flip once.

• Roast: 425°F, toss with oil and roast on a parchment-lined sheet. Keep space between each piece. 20-25 minutes, flipping halfway.

• Air Fry: 375°F for 10-12 minutes. Shake the basket once or twice. Bonus: insane crisp with minimal oil.

Bonus Tips from the Crispy Club:

• Use thicker cuts—thin slices shrivel and burn before they crisp.

• Go for meaty varieties like shiitake, cremini, or portobello.

• A sprinkle of cornstarch before cooking? Game changer.

Mushrooms can and should be crispy. Whether you're topping a grain bowl, stacking a next-level sandwich, or just snacking straight from the pan (no judgment), these tips will make sure sogginess never crashes the party again.

Now go forth and crisp responsibly