These incredibly tender mushrooms in a crispy coating are made with this Italian recipe. But it’s important to prepare the mushrooms properly for frying. Avoid soaking the mushrooms too much, as they absorb water like a sponge. First, brush off any dirt from fresh mushrooms with a dry napkin, then remove any remaining impurities with a damp cloth. Let the mushrooms dry slightly afterward.
When I cook mushrooms using this Italian recipe, my husband and I never manage to sit down at the table. We end up eating them right in the kitchen, standing by the stove! As I fry each new batch, they’re just so delicious when they’re super hot!
Crispy breadscump mushrooms
Perfectly seasoned, golden, and crispy, these mushrooms are an irresistible snack or appetizer.
Ingredients
- fresh mushrooms
- flour also rise flour is ok
- egg row
- breadcrumbs
- peanut oil
- salt
Instructions
- Prepare 3 deep plates: pour some flour into the first, lightly beat a raw egg in the second, and fill the third with breadcrumbs. Slice the cleaned mushrooms into half-centimeter-thick pieces (photo 1). Coat each slice in flour on both sides (photo 2). Next, dip the mushrooms in the egg (photo 3), and finally, coat them in the breadcrumbs (photo 4).
- Make sure each slice is evenly coated in the breadcrumbs (photo 5). In a deep skillet, heat up plenty of peanut oil and fry the mushrooms on both sides (photo 6).
- Remove the mushrooms and place them immediately on a paper towel to absorb the excess oil (photo 7). Sprinkle with salt, and enjoy the crispy crust and tender center of these fried mushrooms!
