Crispy Fried Mushrooms Recipes

Steps:

• 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.

Steps:

• Dip mushrooms into beaten egg.
• Coat mushrooms with bread crumbs seasoned with salt and pepper, basil or thyme.
• Cook mushrooms and onion in butter in skillet, turning occasionally, until mushrooms are tender and golden brown, 7 to 8 minutes.

Steps:

• In a medium bowl, stir together the flour and garlic salt. Mix in egg and water until smooth.
• Heat the oil in a large deep skillet over medium-high heat. Test to see if oil is hot by frying a drop of batter. If it sizzles and floats to the top, the oil is ready.
• Dip mushrooms into the batter and then place in the hot oil. Fry a few at a time so they are not crowded, until golden brown, 3 to 5 minutes. Remove from oil with a slotted spoon and drain on paper towels.

Steps:

• Wash the mushrooms and remove most of the stem.
• Pat mushrooms dry with a paper towel.
• Coat mushrooms with flour, lightly tap to remove excess flour.
• Dip in eggs.
• Coat with bread crumbs.
• Set on a rack for a few minutes, so batter sets/dries.
• Heat the oil in the deep fryer to 375 degrees. Pay close attention to grease while it heats. Cooking with oil at high heat levels can be dangerous!
• Deep fry mushrooms in batches for approximately 3- 4 minutes or until golden brown.
• Drain on paper towels and serve.

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk the wine, water, flour, parsley, garlic, salt, and pepper together in a bowl until well combined and no lumps are visible. Dip each mushroom individually into the mixture to coat. Carefully put the coated mushrooms into the hot oil, keeping the mushrooms from touching and sticking together while cooking. Cook until golden brown, 5 to 6 minutes. Remove from oil and drain on a plate lined with paper towels. Sprinkle with the Parmesan cheese to serve.

Steps:

• Thoroughly mix flour, salt, baking powder and pepper.
• Beat egg yolk and milk together.
• Blend in the dry ingredients.
• Beat egg white until foamy, add sugar and beat until stiff but not dry.
• Fold into milk mixture.
• Dip mushrooms in batter.
• Drain.
• Roll in Chex cereal crumbs.
• Drop in a few at a time into deep, hot oil (385 degrees).
• Fry until golden brown, turning once.

Steps:

• MUSHROOMS: Combine first six ingredients in resealable plastic bag.
• In a medium bowl, combine buttermilk and pepper sauce. Add mushrooms and let soak for about 5 minutes.
• Meanwhile, heat 2-3 inches oil in deep fryer or large deep saucepan to 375°F.
• Remove mushrooms from buttermilk mixture and toss in flour mixture. Carefully drop 2-3 mushrooms in hot oil and fry 2-3 minutes or until golden brown.
• Drain on paper towel-lined plate.
• CHIPOTLE MAYONNAISE SAUCE: Combine mayonnaise and hot pepper sauce and serve with mushrooms.

Steps:

• Mix flour, cornstarch, baking powder, and garlic salt together in a large bowl. Add water and mix until batter is smooth.
• Dip mushrooms into the batter and coat evenly. Allow excess batter to drip off. Roll mushrooms in bread crumbs until thoroughly coated.
• Heat oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C).
• Deep-fry mushrooms in batches until golden brown. Drain on paper towels.