A delightful snack or appetizer that packs a punch of flavor, featuring mushrooms that are easy to prepare and can be customized to fit various flavor profiles.
Ingredients
Scale:
16 oz (1 pound) medium-sized button or cremini mushrooms, cleaned and stems trimmed
1 cup all-purpose flour (or gluten-free flour for a gluten-free option)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
2 large eggs
2 tablespoons milk (or a non-dairy alternative)
2 cups breadcrumbs (panko for extra crunch or gluten-free breadcrumbs if needed)
Vegetable oil for deep frying
Instructions
Clean the mushrooms with a damp paper towel to remove any dirt, being careful not to soak them. Trim the stems as needed.
In one bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper. In a second bowl, whisk together the eggs and milk; place the breadcrumbs in a third bowl.
Dip each mushroom into the flour mixture, then into the egg wash, and finally roll it in the breadcrumbs.
Heat vegetable oil in a deep pot or frying pan over medium-high heat until it reaches 350°F (175°C).
Carefully add the breaded mushrooms to the hot oil in batches for about 3-4 minutes or until golden brown and crispy. Use a slotted spoon to remove them and place on a paper towel-lined plate.
Allow the mushrooms to cool slightly before serving.
