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.
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.
DEEP FRIED MUSHROOMS
Make and share this Deep Fried Mushrooms recipe from Food.com.
Provided by cuisinebymae
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour, baking powder, salt, and sugar.
- Put oil in a 1 cup measure and add water to the 3/4 cup mark.
- Make well in centre of dry ingredients and pour in the water-oil mixture.
- Stir together, adding as much of the remaining 1/4 cup of water as you need to make a batter of the correct consistency to coat the mushrooms.
- Stir until smooth.
- Heat cooking oil in deep fryer.
- Dip mushrooms in batter and drop in hot oil.
- Cook a few minutes until nicely browned.
- Remove with a slotted spoon to a wire rack with paper towels beneath it to catch the oil drips.
- Repeat with remaining mushrooms until all are fried.
Nutrition Facts : Calories 178.1, Fat 4.1, SaturatedFat 0.6, Sodium 770.4, Carbohydrate 30.2, Fiber 2, Sugar 4.1, Protein 6.8
BEER-BATTERED CREMINI MUSHROOMS
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 appetizer servings
Number Of Ingredients 18
Steps:
- For the sauce: In a small bowl, whisk the mayonnaise, chives, lemon juice, mustard, thyme, cayenne, salt, pepper, garlic and lemon zest together to blend. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
- For the mushrooms: In a medium bowl, whisk together the flour, chives, thyme, salt and pepper. Pour the chilled beer into the flour mixture and whisk until the batter is smooth.
- Pour the oil into a heavy large wide saucepan. Attach a deep-fry thermometer to the side of the saucepan. Heat the oil over medium-high heat until the temperature registers between 330 and 350 degrees F. Working in batches, dip a few mushrooms at a time into the beer batter to coat generously, allowing any excess batter to drip back into the bowl. Drop the mushrooms, a few at a time, into the hot oil and fry until the batter is deep golden brown and the mushrooms are tender, adjusting the heat as needed to maintain the oil temperature between 330 and 360 degrees F, 3 1/2 to 4 1/2 minutes per batch. Using a slotted spoon, remove the mushrooms and drain on paper towels.
- Mound the mushrooms on a serving platter and place the dipping sauce alongside. Serve while the mushrooms are still hot.
FRIED PORTOBELLO MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 1 egg with 1/4 cup milk and 1 teaspoon Worcestershire sauce; season with salt and pepper. Mix 1 cup panko with 1/4 cup chopped parsley and the zest of 1/2 lemon; season with salt and pepper. Dip 3 quartered portobello caps (gills scraped out) in the egg and dredge in the panko. Shallow-fry in olive oil until golden, 2 to 3 minutes per side. Sprinkle with salt. Serve with lemon wedges.
CHICKEN FRIED MUSHROOM PO'BOY
A New Orleans po'boy is traditionally loaded with fresh seafood from the coast and sandwiched between a soft French-style loaf. In this version, we kept the classic fixings, such as sliced tomato, finely shredded lettuce and a generous drizzle of homemade remoulade sauce. But we swapped in wild mushrooms that are "chicken fried" - coated in a shaggy buttermilk and seasoned flour batter, then deep fried to golden perfection, giving you a hearty vegetarian alternative to the beloved sandwich. We opted for maitake and oyster mushrooms because they hold the batter well and fry up crispy, but a variety of mushrooms would work well for this recipe.
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the remoulade sauce: Whisk together the mayonnaise, pickles, mustard, ketchup, hot sauce, onion powder, 1/4 teaspoon salt and several grinds of pepper in a small bowl until combined. Cover with plastic wrap and refrigerate until ready to serve.
- For the po'boys: Trim the mushrooms into bite-size pieces (roughly 2 inches; any smaller will make the breading process more tedious). Maitake and oyster mushrooms can be sliced/torn lengthwise, while shiitake and cremini mushrooms are best quartered.
- Pour the buttermilk and hot sauce into a shallow baking dish and whisk to combine. Add the mushrooms, then toss until evenly coated. Marinate at room temperature until well-seasoned, about 10 minutes.
- Whisk together the flour, smoked paprika, 1 teaspoon salt and several grinds of pepper in a large bowl. Stir in 2 tablespoons of the buttermilk marinade to make shaggy clumps.
- Heat 2 inches of vegetable or canola oil in a large pot over medium heat until a deep-frying thermometer registers 350 degrees F. Line a rimmed baking sheet with paper towels for draining.
- Dip the mushrooms first in the flour mixture, turning to coat, then back in the marinade. Then dip again in the flour to coat with the clumpy bits; transfer to a plate. Working in batches, fry the mushrooms, flipping occasionally, until golden brown and crisp, 2 to 3 minutes. Use a slotted spoon to transfer the mushrooms to the lined baking sheet and season with a pinch of salt.
- Lay the sliced tomato on the bottoms of the sub rolls, then top with the mushrooms. Drizzle the remoulade sauce over the mushrooms, top with shredded lettuce, sandwich together and serve.
DEEP FRIED MUSHROOMS
Button mushrooms are battered and fried in oil for an irresistible snack. These are great for watching sports.
Provided by Angel Marcelino
Categories Appetizers and Snacks Vegetable Mushrooms
Time 30m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 13.9 g, Cholesterol 23.3 mg, Fat 6.5 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 239.3 mg, Sugar 1 g
BEER BATTER FRIED MUSHROOMS
I love fried mushrooms! I learned how to make these from a chef at a 5-star restaurant about a year ago. You can also use the batter to make fried onion rings. YUM!
Provided by Pepper Monkey
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Pour about 3 inches (more if needed to cover the mushrooms) of oil into a large pot.
- Heat until it reaches about 375 degrees Farenhieght.
- Meanwhile Mix beer, flour, garlic powder, salt, pepper and parsley flakes in a large bowl.
- Mix until smooth and well blended without any lumps.
- Dip mushrooms into batter and coat well.
- Fry mushrooms in batches in oil until crispy and brown.
- Time will vary depending on temperature of oil and the amount of mushrooms being fried.
- I usually do about 10 mushrooms at a time and it takes about 8 minutes.
- When done, remove mushrooms to a plate or bowl lined with paper towels to drain off excess oil.
- Place in a shallow bowl sprinkle with salt and toss to coat evenly.
- Serve with favorite dipping sauce!
Nutrition Facts : Calories 1755.8, Fat 164.5, SaturatedFat 21.3, Sodium 1176, Carbohydrate 57.2, Fiber 3.1, Sugar 2.5, Protein 10.9
CRISPY FRIED MUSHROOMS
Make and share this Crispy Fried Mushrooms recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 243.8, Fat 17.7, SaturatedFat 10.3, Cholesterol 93.5, Sodium 231.7, Carbohydrate 16.3, Fiber 2.1, Sugar 4, Protein 7.3
FRIED MUSHROOMS
I grew up eating these fried mushrooms and they always bring up great memories of growing up in Zimbabwe. Here is my mom's recipe, it makes a great snack!
Provided by drcook
Categories Mushroom Appetizers
Time 45m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 192 calories, Carbohydrate 27.3 g, Fat 7.7 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 141.4 mg, Sugar 0.8 g
SOUTHERN STYLE FRIED MUSHROOMS
This is a Southern twist to an old favorite. The batter is made with red wine which adds an unexpected kick. It is a flavorful, crisp shell that highlights the mild flavor of the mushroom.
Provided by Georgia
Categories Appetizers and Snacks Vegetable Mushrooms
Time 20m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 33.2 g, Cholesterol 4.4 mg, Fat 24.1 g, Fiber 2 g, Protein 7 g, SaturatedFat 3.8 g, Sodium 740.5 mg, Sugar 1.4 g
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