CRISPY FRIED MUSHROOMS RECIPE in PAN and OVEN
Mushrooms are my passion and when the season finally arrives I would even eat them for breakfast.
Along with mushrooms and potatoes, one of the ways I love them most is, needless to say, fried.
A classic dish perhaps a bit rustic but always a success.
And not only because, as my son says, “you could fry a shoe and it would taste good”!
Their intense flavor enclosed in that crunchy coating makes them irresistible and they come together in no time.
You can serve them with sauces as an appetizer, as a side dish paired with a good meat course, as a main dish, or to enrich an Italian mixed fry.
And you don’t necessarily have to use porcini; you can also choose other varieties such as champignon.
You will still obtain a golden, flavorful and crunchy dish that will not disappoint you.
For a lighter option you can also cook them in the oven; I leave the procedure at the end of the recipe in the notes. If you love MUSHROOM RECIPES also check:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 5 Minutes
- Portions: 4 people
- Cooking methods: Frying, Stovetop, Oven
- Cuisine: Italian
- Energy 128.23 (Kcal)
- Carbohydrates 17.40 (g) of which sugars 2.92 (g)
- Proteins 7.23 (g)
- Fat 3.86 (g) of which saturated 1.08 (g)of which unsaturated 2.42 (g)
- Fibers 1.81 (g)
- Sodium 210.71 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.5 lb mushrooms (porcini or champignon)
- 1 1/2 cups breadcrumbs
- as needed all-purpose flour
- 2 eggs
- as needed peanut oil (for frying)
- to taste salt
- 1 pinch black pepper (optional)
Tools
- Frying pan
METHOD
For this recipe you can use porcini mushrooms, champignon mushrooms or a mix of different varieties. You can bread the mushrooms following my suggestions or, alternatively, you can dip them in a quick batter made with 1 2/3 cups of flour and 2/3 cup of ice-cold sparkling water, and then pass them through the breadcrumbs: this will give you an incredibly airy and crunchy fry, also great for vegan guests.
First of all, you will need to clean the mushrooms. With a small smooth-bladed knife, gently scrape the stem to remove the earthy part. Then remove any remaining soil with a cloth or a brush. Try to avoid rinsing them under running water because they tend to absorb it. If you want to know the best way to clean your mushrooms, consult my instructions by clicking HERE. Once cleaned, cut them in half lengthwise.
At this point you can bread your mushrooms. Put the eggs in a bowl with a pinch of salt and beat them with a fork. Then take the mushrooms and pass them first in the flour, which will help the coating adhere better, shaking off excess flour. Quickly dip the mushrooms in the beaten eggs and finally coat them in the breadcrumbs, pressing lightly so the crumbs stick well.
Heat the peanut oil, preferably in a tall narrow pot so you use less oil but still have the mushrooms fully immersed. When the oil reaches about 338 °F (170 °C), fry the mushrooms a few at a time for about 3 minutes, turning them with a slotted spoon until they take on a nice even golden color. Once cooked, drain them with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Salt and serve piping hot.
If you prefer a lighter cooking method you can bake them in the oven. In that case, simply arrange them in a baking dish on parchment paper without overlapping. Drizzle with a little extra virgin olive oil and bake at 392 °F (200 °C) for about 20 minutes.
STORAGE
Like all fried foods, BREADED MUSHROOMS should be prepared at the last minute and enjoyed while still hot so they don’t lose their crunch. At most you can bread them in advance and store them in the fridge or freezer ready to be fried when needed. I do not recommend refrigerating or freezing them once they are fried.
NOTES AND TIPS
To make the coating even more appetizing, you can enrich the breadcrumbs with grated Parmesan and/or spices and aromatic herbs to taste such as parsley, rosemary, thyme, paprika or chili flakes.
