Fried Mushrooms

Other than French fries, empanadas or samosas, which I LOVE, I don’t eat a lot of fried foods. Ordinarily, fried foods don’t agree with me too well, so I have to limit myself. But every now and then, I get a hankering for something fried.

Originally, the plan was to make some fried zucchini rounds. But that didn’t work out so well. One day my zucchini was just fine, and of course, the very next day, when I was planning on frying it up, it had gone bad, just like that. I had already made my batter, and I could taste the fried zucchini too. Needless to say, I was a bit disappointed, for like a fraction of a second, until I realized I had mushrooms I could fry up instead. I love mushrooms, so I was perfectly fine with that idea.

Mushrooms have been around for 1000’s of years, coming first from China. But they first started being used in cookbooks around the late 18th century. As with any recipe that has been around for this long, there are many different versions, and everyone claims theirs is the best. It is all subjective. I personally prefer whole mushrooms that are battered and fried, so that is how I made them. After rinsing them and patting hem dry with a paper towel, I just cut off the very tips of the stems.

Fried Mushrooms

I lb button, cremini or baby portabella mushrooms

1 cup flour

2 eggs, whisked

1/4-1 tsp garlic powder

1 cup panko breadcrumbs

salt & pepper to taste

at least 2 cups vegetables oil for frying

First coat the mushrooms in flour. This helps to give them a crispy coating. Then dip them in an egg mixture. The eggs are the binder that help the flour stick to the mushrooms. The third step is to roll them in breadcrumbs and thoroughly coat them. Panko breadcrumbs are a delicious option.

Then fry them in oil that is high in saturated fats. These are best for frying because they are heat-resistant and have a high smoke point. Some common oils used for frying include canola oil, vegetable oil, and avocado oil. Get the temperature to about 375-400* F. When frying, I usually use canola oil. Salt them and top them immediately after they have been removed from the hot oil. Don’t over crowd the mushrooms. It is best to fry them in smaller batches.

I topped mine with garlic butter and parsley and a sprinkling of Parmigiano cheese, but here are some other ideas for topping and/or dipping too: Garlic butter and parsley, marinara sauce, lemon herb sauce, ranch dressing, tzatziki sauce, or a soy dipping sauce. I have tried my fried mushrooms with all of these sauces, and they all lend a different personality to the mushrooms, and all are great.

WARNING: Fried mushrooms can be addictive. I guarantee you won’t be able to stop at just one. 🙂

Enjoy these on their own or as a compliment to your main meal. But either way, I promise, you’re going to love them.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.