DEEP FRIED MUSHROOMS
Just a quick and easy recipe. I tried to find one on here, but this is the bare bones and very yummy!
Provided by mbwolf
Categories Healthy
Time 9m
Yield 4 serving(s)
Number Of Ingredients 4
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.
PANKO-CRUSTED PORTABELLA MUSHROOM BURGER
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 burgers
Number Of Ingredients 13
Steps:
- Heat the peanut oil to 350 degrees F in a large cast-iron skillet.
- Heat a grill pan over medium-high heat. Grill the pineapple slices to get nice grill marks, about 2 minutes per side. Butter and grill the buns as well.
- Set up a breading station of flour, eggs and panko seasoned with salt and pepper, in 3 separate shallow dishes. Dredge each mushroom cap in the flour first, then the egg and finally the panko. Fry the breaded mushrooms until golden brown and cooked through, 4 to 5 minutes. Drain on a baking sheet lined with a cooling rack or paper towels.
- Whisk together the mayonnaise and teriyaki sauce in a small bowl.
- For the sandwich build: Spread some teriyaki mayo on the bottom and top halves of the buns. Top the bottom bun with a pineapple slice, a fried portobello mushroom cap, some onion slices and red lettuce leaf. Oh man!
CRUMBED MUSHROOMS
I use these as a first course, served on lettuce. You do have to warn guests that the filling is hot. They are so simple to make but as usual, no real measurements.
Provided by Pendiya
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Clean mushrooms and remove stalks.
- Push small piece of feta cheese into the space left by stalk and flatten.
- Dip mushrooms in flour (can add pepper).
- Dip in beaten egg.
- Coat in breadcrumbs.
- Chill if time.
- Fry in mix of oil and butter or deep fry if preferred.
Nutrition Facts : Calories 488.5, Fat 29.7, SaturatedFat 9.4, Cholesterol 139.1, Sodium 730.3, Carbohydrate 39.6, Fiber 2.4, Sugar 4.8, Protein 16
BAKED CRISP-COATED MUSHROOMS
A crispy, tasty alternative to deep fried mushroom. Easier than frying as well. Make a double batch, freeze on a baking sheet and place in a plastic bag for unexpected guests.
Provided by Caroline Cooks
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees F.
- Line a jelly roll pan with foil.
- In small bowl, combine egg, onion and hot pepper sauce; blend well.
- Place flour in plastic bag.
- Place crushed cracker crumbs in shallow pan.
- Place mushrooms in bag with flour; shake to coat.
- For each mushroom, shake off excess flour. Dip each into egg mix; coating well.
- Dip or roll in crumbs.
- Place on foil-lined pan.
- Spray lightly with oil.
- Bake for 8-12 minutes or unti hot and crisp.
- To re-heat: Allow mushroom to thaw; bake as directed.
- Note: Can substitute broccoli florets for mushrooms.
Nutrition Facts : Calories 29.7, Fat 0.8, SaturatedFat 0.2, Cholesterol 26.4, Sodium 20.6, Carbohydrate 4, Fiber 0.4, Sugar 0.5, Protein 2.1
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.
Provided by luvmybge
Categories Vegetable
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
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.
BAY-CRUMBED SALMON WITH CREAMED SPINACH & WILD MUSHROOMS
Serve Tom Kerridge's salmon with creamed spinach and a light white wine and mushroom sauce for a fabulous fish course. It's also a great dish for Good Friday
Provided by Tom Kerridge
Categories Dinner, Fish Course, Main course
Time 55m
Number Of Ingredients 9
Steps:
- Crush the bay leaves as finely as possible using a pestle and mortar, then mix with the breadcrumbs, lemon zest and some seasoning, then set aside. Put the spinach in a colander and pour over boiled water from the kettle to wilt it. Rinse under cold water to cool, then squeeze out as much of the water as possible. Bring the cream, white wine and mushrooms to the boil in a pan, then remove from the heat and set aside.
- Spread out the wilted spinach in the base of a baking dish or roasting tin that's large enough to snugly fit the salmon. Pour over the creamy mushrooms. Season to taste. Lay the salmon on top, down the middle of the dish, with the rounded-side up. Season the salmon and drizzle over the lemon juice, then scatter over the breadcrumbs so the fillet is completely covered. Will keep chilled for up to 24 hrs.
- Heat the oven to 200C/180C fan/gas 6. Dot the butter over the salmon and bake for 30-35 mins until the fish is just cooked through, the crumb is golden and the cream has bubbled into the spinach. Leave to rest for a few minutes, then serve the salmon and spinach straight from the dish.
Nutrition Facts : Calories 657 calories, Fat 52 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.5 milligram of sodium
CHEESE AND HERB CRUMBED MUSHROOMS
Make and share this Cheese and Herb Crumbed Mushrooms recipe from Food.com.
Provided by Rhiannon and Matt
Categories Vegetable
Time 42m
Yield 40 approx
Number Of Ingredients 7
Steps:
- Crack the eggs into a shallow dish and whisk until well combined.
- In a separate shallow dish, combine the breadcrumbs, cheese, chives and salt and pepper
- Dip 1 mushroom at a time into the egg and then coat in the breadcrumb and cheese mixture, pressing the breadcrumbs on to secure.
- Repeat the process with remaining mushrooms.
- Heat oil in a saucepan or wok over medium heat until hot.
- Deep-fry the mushrooms, 4-6 at a time, until golden.
- Drain on paper towel and keep warm in the oven while cooking remaining mushrooms.
- Serve warm.
Nutrition Facts : Calories 60.6, Fat 1.7, SaturatedFat 0.7, Cholesterol 18.1, Sodium 122.9, Carbohydrate 8.2, Fiber 0.6, Sugar 0.8, Protein 3.1
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