Fried Mushrooms

[jglass]

Fried Mushrooms

10 ounces fresh white mushrooms, wiped clean
1 cup flour
1/2 cup cornstarch
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup water
2 cups breadcrumbs (Panko if you can find them)

Mix flour, cornstarch, baking powder and salt in a bowl.
Add water to make a batter.
Dip clean mushroom into batter letting excess batter drip off.
I find it easier to stick a toothpick into the mushroom to dip it.
After dipping into batter roll in Panko breadcrumbs to coat.
Deep fry in oil until golden.
We like to serve with cocktail sauce.

 

[Cook Chatty Cathy]

I love fried mushrooms!!! I like mine with Ranch dressing!

 

[CanMan]

Here is a slight variation so that we never get bored with our mushrooms:

Fried Mushrooms

8 ounces mushroom
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1/2 cup buttermilk

Mix flour, salt, mustard, paprika, and pepper in large storage bag. Set aside. Place buttermilk in small bowl. Dip mushrooms in buttermilk. Place mushrooms in bag. Shake to coat. Fry mushrooms until golden.

 

[chubbyalaskagriz]

Man, I could eat fried mushrooms until they gave me the belly-ache! Yummy!

 

[Mama Mangia]

OMG - LOVE MUSHROOMS!

4 cups fresh rye bread crumbs (from 6 large oval slices of rye
with seeds, finely ground in a food processor)
3 large eggs
2 (6-oz) packages sliced portabella mushrooms or 5 large
portabella mushroom caps, cut crosswise into 1/2-inch-thick
slices
About 4 cups vegetable oil

Toss crumbs with 1/2 teaspoon salt and 1/4 teaspoon black pepper
in a bowl and spread on a large plate.

Lightly beat eggs in a bowl. Dip mushroom slices 3 or 4 at a
time into egg, letting excess drip off, then transfer to bread
crumbs, pressing mushroom slices into crumbs to help adhere and
turning to coat. (Coating will be uneven.) Transfer to a tray.

Heat about 1 inch oil in a 3 - 4 quart heavy saucepan over
moderate heat until it registers 350F on thermometer. Fry
mushrooms in batches of 7 or 8, turning over occasionally, until
golden, 1 to 2 minutes per batch, returning oil to 350F between
batches. Transfer mushrooms with a slotted spoon as fried to
paper towels to drain. Season with salt and serve warm.

 

[The Ironic Chef]

I love fried mushrooms too.

 

[The Ironic Chef]

Wow Mama, a rye bread coating sounds out of this world.

 

[Cook Chatty Cathy]

I like the KICK you would get from using CanMan's breading!

 

[Mama Mangia]

rye bread crumbs are great! TRUST ME!