Fried Mushrooms

"At my house, we don't like those fried mushrooms that are black and slimy where the breading slides easily off. This recipe is just a very crisp breading on a fresh mushroom. They'll 'pop' when you cut into them they are so fresh. Panko breadcrumbs are a polished bread crumb that you can find in an Asian market or the International section of your favorite food store and they make just a wonderful crunchier coating, too."
 
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photo by Mary K. photo by Mary K.
photo by Mary K.
photo by Robert W. photo by Robert W.
photo by Richard Efthim photo by Richard Efthim
photo by BeckieO photo by BeckieO
photo by diyanah1 photo by diyanah1
Ready In:
25mins
Ingredients:
7
Serves:
3
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ingredients

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directions

  • 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.

Questions & Replies

  1. So I dont have bread crumbs can I crumble bread to use for bread crumbs
     
  2. How hot is the oil spoofsuppose to be
     
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Reviews

  1. Fantastic!!! I used 1 tsp. Lawry's seasoned salt in the batter mix. I had enough batter for 1 lb. of the mushrooms. I pre-heated my oil to 350 degrees while I battered my mushrooms. Big huge hit at our Sunday football party! This one is a definate keeper...
     
  2. okay so i'm married but i think i love you anyway!! this was a PERFECT batter combo, it made the best fried mushrooms and fried pickles we have ever had!!!! i earned my hive tiara today serving these, the toothpick hint was just too smart, thank you so much for my new go-to batter.....yum!
     
  3. Perfect! These were very crispy and delicious. I also made fried zucchini. Next time I am going to try onion rings! Thanks for the recipe.
     
  4. The best vegetable batter ever!
     
  5. Before attempting this recipe, I reviewed some of the comments. The consensus was it is a little bland, so I added a host of herbs and seasonings. I also substituted beer for the water, and used regular bread crumbs. I used this batter on zucchini sticks as well, and both turned out delicious. I can see this is a good base recipe that can be made to taste, and would work well on fish and many other vegetables.
     
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Tweaks

  1. I used mild pilsner beer instead of water as well.
     
  2. I use italian (or Kroger roasted garlic, if you can find it) breadcrumbs instead of plain panko. I also always use portabello mushrooms.
     
  3. I added 1 t. poultry seasoning and doubled the amount of salt indicated.
     
  4. I took someone's suggestion of adding seasoned salt for a bit more zing, but just salt was fine too.
     
  5. I added some garlic salt, seasoned salt and by accident, ground ginger. lol
     

RECIPE SUBMITTED BY

Hmm... let's see.. Cooking is my passion... I'm retired now and able to cook and bake every day. I think the most helpful cookbook that I own would have to be The New Doubleday Cookbook. I just love kitchen gadgets and have many of them. Besides cooking I love to sing and belong to the Sweet Adeline's International. I get very annoyed at people who are LATE! I think it's just as easy to be late as it is to be on time. Well.. thanks to all of you at Zaar for all of your terrific recipes and ideas that bring my friends and family much joy and happiness. They get to try all of my new recipes.
 
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