13 Reviews of Deep Fried Mushrooms

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: shellbee

On Jan 20, 2009

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

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.

From: Linda's Kitchen

On Feb 11, 2009

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

From: ~Bekah~

On Oct 15, 2004

I had the pleasure of having these made by the chef himself, so this review is based on taste only, not preparing, although I did watch. These mushrooms are SO tasty. My son and I enjoyed them every much. They were juicy and flavorful. I think that mixing in some garlic powder or onion powder into the breadcrumbs would provide more of a "kick". We dipped them in ranch dressing and honey mustard. Thanks!

From: BurninWater

On May 30, 2007

This recipe was amazing! I am not a very good cook, and complicated recipes confuse me. This was simple, easy and so delicious! My husband loved it as well, and my kids even ate them, which is surprising, because they never eat anything I cook! They were so crispy, and not greasy at all.

From: Happyfrog

On Jul 31, 2006

Great recipe.Husband wanted deep fried mushrooms so I looked this one up,made and wow!!Very good,I also have some ,not sure how to spell it but zuqunnie as well worked great,thought I'd share a picture of it as well thank you for posting. Happyfrog

From: Sarah in New York

On Jul 5, 2007

Don't ya just love simple recipes?! This is so easy and it tastes great! Thanks for posting something easy and yummy!

From: hope2day

On Nov 27, 2005

I thought this was a really good recipe. I added some zing and parmesian cheese but thought it was really good!! I also used broccoli and cauliflower along with the mushrooms. Thanks!!

From: Lacer

On Oct 27, 2007

This was extremely yummy! Reminded me of the mushrooms we had at the bar/grill I worked at in college! I had rather large mushrooms, so I quartererd them, which worked well. Very messy to make, but worth it!