Paleo Fried Mushrooms


Author Maya Krampf from


  • 8 ounces button mushrooms (rinsed and dried)
  • 1 cup tapioca flour
  • 1 large egg
  • 1/4 cup water
  • 1/2 small white onion (minced)
  • 1 clove garlic (minced)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground coriander
  • 1/2 cup coconut oil for frying
  1. Rinse mushrooms and dry well.
  2. Whisk together remaining ingredients except for coconut oil until smooth.
  3. Heat the oil in a shallow pot (I use a stainless wok) on high heat until hot. Dip a mushroom in the batter and drop in oil flipping almost immediately so the batter doesn't run off the sides. Repeat with a few mushrooms making sure not to overcrowd the pan. Flip occasionally onto all sides so they brown evenly. As soon as they are golden and crisp, remove and drain on paper towels. Sprinkle with additional salt and eat immediately.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


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