Deep Fried Mushrooms

From: Linda's Kitchen

On Feb 11, 2009

Really Good! I used baby portabellas. A Keeper! Thanks!

From: shellbee

On Jan 20, 2009

I love these! I make my own italian breadcrumbs and these are another favorite.

From: Annie H

On Oct 13, 2004

Welcome to the gang, Bekah's dude! When I looked at your recipes, I thought "oh, I like mushrooms, I hope these fried ones don't turn out too greasy.." and I wasn't disappointed! Here's the formal review: I put flour, egg, and breadcrumbs in seperate cereal bowls because nothing else was clean. I didn't use nearly the full amount of flour; half would have been sufficient. The egg got pretty well used up since it wasn't beaten to a smithereen. I started out with about 1/2 cup of breadcrumbs and that was perfect. However, the mushrooms I used were about 1"-1.5" in diameter, thus less coating. I would recommend a smaller mushroom to get more of that bread-crumby-goodness on each mushroom. By the time I got done breading all of the mushrooms, the first ones were set enough to fry. I heated my oil a little hot, I think, as it took about 20 seconds for them to be a nice dark gold color. They were putting off a ton of steam; thus, little grease. For fun, I "double dipped" one of them (flour, egg, crumbs, egg, crumbs) and it came out a little crunchier, but nothing special. They were eaten within minutes of frying, and the 2 reasons it took us that long were, well, they started out dang hot, and I snapped a pic. They were nice and juicey on the inside with a burst of wonderul mushroom flavor, and tasty crunchy stuff on the outside. My husband says to add salt, but I liked them as-were. This is a must for sides in the future. I would recomend serving them post-haste as they lose heat pretty quickly.

From: mommyoffour

On Aug 13, 2009

These fried up so nice and golden brown. We loved them and will make often. I bought mushrooms that were a bit too big so next time I will look for more "bite" sized mushrooms. thank you for sharing this yummy recipe.