Deep Fried Mushroom Black Olive Chicken Recipes

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DEEP FRIED MUSHROOMS



Deep Fried Mushrooms image

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

1 cup all-purpose flour
1 teaspoon garlic salt
1 egg
1 cup water
1 pound button mushrooms, quartered
2 cups oil for frying, or as needed

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

GARLIC-BRAISED CHICKEN WITH OLIVES AND MUSHROOMS



Garlic-Braised Chicken with Olives and Mushrooms image

When it's no longer winter but not quite spring, a savory stovetop braise, served over rustic grains like farro, makes a comforting weeknight meal. Braised garlic is a sweet counterpart to briny olives, earthy mushrooms, and succulent chicken. Simmering it all in stock will enrich the flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

1 small chicken (about 2 1/2 pounds), cut into pieces
Coarse salt and freshly ground pepper
1 tablespoon plus 1 teaspoon olive oil
2 heads garlic (at least 16 cloves), smashed and peeled
10 ounces cremini mushrooms, cleaned, trimmed, and halved
1/2 cup white wine
1/2 cup green olives (preferably picholine), pitted or left whole
1/3 cup chicken stock

Steps:

  • Heat a large straight-sided skillet (about 12 inches) over medium-high heat. While it's heating, season chicken with salt and pepper. Add 1 tablespoon oil to pan and swirl. Add chicken, skin side down. Let brown, 5 to 6 minutes. Remove chicken from pan; set aside.
  • Add 1 teaspoon oil to pan, followed by garlic and mushrooms; let brown, stirring occasionally, 5 to 6 minutes.
  • Add wine to mushrooms and garlic and bring to a boil, then cook for 1 minute. Return chicken to pan.
  • Add olives and chicken stock to pan; bring to a boil, then reduce heat. Cover; simmer until chicken is cooked through, 15 to 20 minutes.

Nutrition Facts : Calories 409 g, Fat 20 g

CHICKEN FRIED MUSHROOM PO'BOY



Chicken Fried Mushroom Po'Boy image

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

3/4 cup mayonnaise
3 tablespoons finely chopped pickles, such as gherkins or dill pickles
3 tablespoons whole-grain mustard
1 tablespoon ketchup
1 tablespoon hot sauce, such as Frank's
1/8 teaspoon onion powder
Kosher salt and freshly ground black pepper
6 ounces mixed wild mushrooms, such as maitake (also known as hen-of-the-woods), oyster, shiitake and cremini
1 1/2 cups buttermilk
1/4 cup hot sauce, such as Frank's
1 1/2 cups all-purpose flour (see Cook's Note)
2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
Vegetable or canola oil, for deep-frying
2 plum tomatoes, thinly sliced
4 soft sub rolls (about 8 inches long), split lengthwise and toasted
2 cups finely shredded iceberg or butter lettuce

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.

ROAST CHICKEN WITH BLACK OLIVES



Roast Chicken with Black Olives image

Provided by Isabella DeFazio

Categories     Chicken     Olive     Roast     Bon Appétit

Yield Serves 2 to 4

Number Of Ingredients 7

6 garlic cloves, minced
2 teaspoons rubbed or ground dried sage
1 teaspoon pepper
1 3 1/2-pound chicken
1 tablespoon olive oil
1/2 cup Italian black olives cured in brine
1/2 cup dry white wine

Steps:

  • Preheat oven to 400°F. Combine garlic, sage and pepper in small bowl. Brush chicken with oil. Sprinkle with garlic mixture. Place in baking pan. Bake chicken 30 minutes. Reduce oven temperature to 325°F. Add olives to pan. Pour wine over chicken. Continue baking until juices run clear when chicken is pierced in thickest part of thigh and legs can be moved easily, basting chicken with pan juices, about 40 minutes. Transfer chicken to platter. Surround with olives using slotted spoon. Degrease pan juices. Pour juices over chicken and serve.

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Top Asked Questions

How to cook mushrooms in a deep fryer?
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.
What is the best way to cook buttermilk fried mushrooms?
This Buttermilk Fried Mushrooms recipe is about to revolutionize your vegetarian cooking. With fried oyster mushrooms and a crunchy coating, it tastes just like fried chicken! Marinate: Preheat air fryer to 375 degrees F (190 C). Clean mushrooms then toss together with buttermilk in a large bowl.
What is the best way to cook mushrooms?
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.

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