Reviews for: Fresh Fried Mushrooms
First time I made these we didn’t like the batter- too mushy. So the next time we dipped the mushrooms in beat egg and the rolled them in italian breadcrumbs (already has garlic and spices added in). They turned out wonderful- crunchy and tasty. Dipped in Hidden Valley Ranch Dressing.
We loved, Loved, LOVED these. This is a favorite of ours when we go out to restaurants and I really am glad that I “finally” found a recipe that is what we order out. Definate keeper. Thanks for the post.
I have made these twice now. The only people in the house who don’t like them are the ones who don’t like mushrooms! I added a little extra garlic salt. The only draw back was that I had to fry them for a long time to make them crisp enough. But towards the end of the batch they went faster, I guess because the oil got hotter and hotter. I loved these.
Followed recipes directions, and the end result was good. They were good for home cooked fried mushrooms. I had to add a bit of salt and garlic powder on top for more flavor though. Not bad. I’m going to continue to fool around with ideas on this one ;]
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