Deep Fried Mushrooms
Ingredients
- 1 lb fresh mushrooms (white or baby bella—whichever speaks to your soul)
- 1 cup flour
- 2 eggs (the glue of this crispy masterpiece)
- 1 cup bread crumbs (Italian or panko, seasoned or plain—you’re the boss here)
- Your favorite seasonings (see Notes for inspiration)
- Oil for frying (enough to give those mushrooms a hot bath)
Instructions
- Oil it up: Heat your oil to 350°F. Keep an eye on it—burnt oil = sad mushrooms.
- Mushroom spa day: Wash your mushrooms and give them a good shake to get rid of excess water. They should be slightly moist—think “just stepped out of the shower,” not “drenched in a rainstorm.”
- Flour power: Coat the mushrooms in flour, making sure every little crevice gets covered. Shake off the extra flour unless you want a flour cloud in your kitchen.
- Egg dunk: Next, dip the floured mushrooms into the beaten eggs. Coat them like you’re giving them a protective eggy jacket, then shake off the excess.
- Breadcrumb bling: Roll the egg-coated mushrooms in the bread crumbs. Use seasoned crumbs if you like things easy, or mix up your own seasoning blend for that “chef’s kiss” touch. Shake off any extra crumbs—nobody wants a breadcrumb avalanche in their fryer.
- The secret to success: Let the breaded mushrooms rest for 10 minutes. Yes, it’s tempting to skip this step, but trust me, this is where the batter magic happens. Rested mushrooms = batter that stays put during frying.
- Fry time: Carefully drop the mushrooms into the hot oil and fry until they’re GBD—golden, brown, and delicious. This should only take a few minutes, so don’t wander off to scroll your phone.
- Drain and serve: Scoop out those crispy little beauties and let them rest on a paper towel to soak up any extra oil. Serve them hot and watch them disappear faster than you can say “deep-fried mushrooms.”
Notes
- Bread crumbs: Italian breadcrumbs are the lazy-but-delicious option straight out of the container. If you want next-level crunch, go for panko.
- Seasoning ideas: Salt, pepper, oregano, basil, garlic powder, onion powder, cumin, or cayenne—get creative! If you’re feeling adventurous, mix them up like a spice wizard.