Plain Fried Mushrooms Recipes

Steps:

• Clean the mushrooms by wiping them with a damp cloth.
• Remove the stems, cutting them into very tiny pieces, then gently heating them in a non-stick pan for about two minutes.
• Remove the pieces from the pan.
• Grease a pan with the butter (or use a non-stick frypan).
• Place the (stemless) mushrooms in the pan so each becomes a small'cup'.
• Divide the mushroom pieces evenly between the'cups'.
• Add a pinch of paprike and a dash of lemon juice to each'cup'.
• Heat in the frypan until the mushrooms are cooked (but not broken up).

Steps:

• Trim off the ends of the mushrooms and cut in thick slices. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has evaporated. Taste and adjust seasonings. Remove from the heat and serve.

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.

Steps:

• In a large skillet, heat 1 teaspoon sesame oil over medium-high heat. Add eggs to skillet. Cook and stir until set. Remove to a plate; set aside., In the same skillet, heat canola oil and remaining sesame oil. Saute onions and mushrooms for 2-3 minutes or until mushrooms are tender. Add garlic and ginger; saute 1-2 minutes longer., Stir in the rice, peas, soy sauce, salt and pepper. Chop egg into small pieces; stir into skillet and heat through. Stir in green onions. Serve with mustard, duck sauce and additional soy sauce if desired.

Steps:

• Place mushrooms on a baking sheet. Drizzle with oil; toss to coat. In a small bowl, combine the bread crumbs, garlic powder and pepper; sprinkle over mushrooms., Bake, uncovered, at 425° for 18-20 minutes or until lightly browned. Garnish with parsley if desired.