Panko Crusted Mushrooms Recipes

PANKO-CRUSTED PORTABELLA MUSHROOM BURGER

Steps:

• Heat the peanut oil to 350 degrees F in a large cast-iron skillet.
• Heat a grill pan over medium-high heat. Grill the pineapple slices to get nice grill marks, about 2 minutes per side. Butter and grill the buns as well.
• Set up a breading station of flour, eggs and panko seasoned with salt and pepper, in 3 separate shallow dishes. Dredge each mushroom cap in the flour first, then the egg and finally the panko. Fry the breaded mushrooms until golden brown and cooked through, 4 to 5 minutes. Drain on a baking sheet lined with a cooling rack or paper towels.
• Whisk together the mayonnaise and teriyaki sauce in a small bowl.
• For the sandwich build: Spread some teriyaki mayo on the bottom and top halves of the buns. Top the bottom bun with a pineapple slice, a fried portobello mushroom cap, some onion slices and red lettuce leaf. Oh man!

STUFFED MUSHROOMS WITH PANKO AND PECORINO

Steps:

• Heat the oven to 400 degrees and line a sheet pan with parchment paper. In a medium bowl, mix the panko bread crumbs, cheese, 2 tablespoons parsley,garlic, and 2 tablespoons olive oil and stir to evenly coat the bread crumbs. Taste and then season with salt and pepper. (You might not even want any salt, as the cheese can be pretty salty.)
• Arrange the mushrooms on the sheet pan, top sides down. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Using a spoon, divide the seasoned breadcrumb mixture among the mushrooms (about 1 tablespoon per mushroom).
• Drizzle the mushrooms with the remaining olive oil and transfer to the oven and bake until the tops are crisp and golden, about 15 minutes. Remove from the oven and allow to cool for about 5 minutes. Garnish with parsley, if using, and serve warm.

PANKO-CRUSTED CHICKEN WITH CREAMY MUSHROOM-LEEK SAUCE

Steps:

• Slice chicken breast into smaller fillets and season with salt and pepper. Coat fillets in beaten egg, then in panko.
• Heat oil in a large frying pan over medium heat. Add fillets and cook until no longer pink in the center and the juices run clear, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate.
• Reduce heat to medium-low and add butter. When melted, add onion and leek. Cook for 2 minutes, then add mushrooms. Saute for 5 minutes, then add half-and-half. Cook until sauce has reduced a bit, about 3 minutes. Season with salt and pepper.
• Add chicken on top of the sauce and cook until heated through. Serve immediately.

PANKO/ALMOND CRUSTED STEAK W/BERNAISE AND MUSHROOM SAUCE

Steps:

• make your sauces set the bernaise aside while you saute mushrooms in 2 tablespoons of butter for 4 minutes.
• add brown gravy and au jus ,simmer to reduce
• add cream sherry and ignite set aside.
• mix panko crumbs and chopped almonds.
• season each steak with salt and pepper and garlic powder on both sides.
• grill steaks or fillet on each side to your desired doneness 3 minutes for rare, 5 minutes for medium and so on.
• remove from heat dredge steaks in flour
• dip in buttermilk and then in panko and almond mixture.
• fry on all sides in remaining butter and olive oil.
• plate your steaks and top with mushroom gravy then with bernaise sauce and enjoy.

PANKO-CRUSTED MUSHROOMS

Steps:

• In a medium skillet, heat the oil until shimmering.
• In a small bowl, beat the eggs. Spread the panko in a shallow bowl.
• Dip each mushroom into the egg and let the excess drip off, then coat thoroughly with panko.
• Fry the mushrooms, 4 at a time, over moderately high heat until golden brown, about 2 minutes per side.
• Drain on a wire rack set over a baking sheet.
• Season with salt and serve right away.