Fried Portabella Mushroom Strips Recipes

DEEP FRIED PORTOBELLO MUSHROOMS

Steps:

• Wipe and dry the mushrooms and cut in half and thickly slice.
• Beat together the eggs in one bowl.
• Mix together the rest of the ingredients in another (panko breadcrumbs, salt, pepper, onion and garlic powder).
• One by one, dip each piece of mushroom in the egg to coat, then fully cover with the panko mixture. Place on a lined baking sheet and repeat with all pieces.
• Heat a few sups of oil in a heavy bottomed pan or Dutch oven. You want to put enough in so that the mushrooms float in the oil and not touch the bottom of the pan.
• Heat the oil on a high heat. Test the heat by dropping in a couple of breadcrumbs, if they sizzle, the oil is hot enough.
• Place 4 pieces of the breaded mushrooms in the oil. Cook for a few minutes til golden brown, using tongs to flip the pieces over to brown all over. Place onto a lined baking sheet and repeat until all of the mushrooms are cooked.

PORTOBELLO MUSHROOM FRIES

Steps:

• Preheat the oil in a deep fryer (or a large, heavy-based pot) to 350 degrees F.
• Wipe the tops of the mushrooms with a damp cloth to clean, and then scrape the gills off from the underside with the back of a spoon. Trim the stem and slice into 1/4-inch strips.
• Place the flour into a rimmed dish, the beaten eggs in a second rimmed dish and sprinkle both with some salt and pepper. In a third dish add the panko, some Italian seasoning, the paprika, garlic powder, and some more salt and pepper. Mix well. Dredge the mushroom "fries" in the flour, followed by the egg mixture and finally in the seasoned panko.
• Working in batches of 5 to 6, fry the mushrooms in the hot oil until golden brown and crunchy, about 4 minutes. Drain on a wire rack over some paper towels and season once more with salt.

FRIED PORTABELLA MUSHROOM STRIPS

Steps:

• Clean and remove stems from mushrooms. Slice into 1/2" thick strips.
• Put flour in zip loc bag. Add mushroom slices (6-8 at a time) and shake to coat. Remove from bag and shake off excess flour.
• Beat eggs and milk together in a bowl and dip each mushroom slice to coat.
• Mix Panko crumbs, pepper, salt, garlic powder, and parmasan in a zip loc bag. Add mushrooms (again 6-8 at a time) and shake to coat.
• Heat oil in deep fryer to 300 degrees. Fry mushroom strips in small batches until golden and crispy (turn after a couple of minutes). Can also be pan fried.
• Drain and immediately salt to taste.
• Serve with low fat Peppercorn Ranch dressing for dipping.

FRIED PORTOBELLO MUSHROOMS

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.

JIM'S BEER-BATTERED PORTOBELLO MUSHROOMS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Whisk ale, flour, sesame seeds, cornstarch, and baking powder in a large bowl. The batter will be thick and slightly lumpy.
• Dip 7 to 8 strips of mushroom at a time into the batter, shaking off excess.
• Fry mushrooms in batches in the preheated oil until golden brown, 5 to 6 minutes.

FRIED PORTABELLA MUSHROOMS

Steps:

• Slice mushrooms into strips.
• Dip mushroom slices in buttermillk, then flour, repeat.
• Deep fry mushrooms.
• When they are nice and golden, remove from fryer and sprinkle with salt and pepper.
• For sauce to dip: Mix sour cream with horseradish- to taste.
• Serve with dip or peppercorn-ranch dressing.

FRIED PORTABELLA MUSHROOMS

Steps:

• Toss crumbs with 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl and spread on a large plate.
• Lightly beat eggs in a bowl. Dip mushroom slices 3 or 4 at a time into egg, letting excess drip off, then transfer to bread crumbs, pressing mushroom slices into crumbs to help adhere and turning to coat. (Coating will be uneven.) Transfer to a tray.
• Heat about 1 inch oil in a 3- to 4-quart heavy saucepan over moderate heat until it registers 350°F on thermometer. Fry mushrooms in batches of 7 or 8, turning over occasionally, until golden, 1 to 2 minutes per batch, returning oil to 350°F between batches. Transfer mushrooms with a slotted spoon as fried to paper towels to drain. Season with salt and serve warm.