FRIED MUSHROOMS
At my house, we don't like those fried mushrooms that are black and slimy where the breading slides easily off. This recipe is just a very crisp breading on a fresh mushroom. They'll 'pop' when you cut into them they are so fresh. Panko breadcrumbs are a polished bread crumb that you can find in an Asian market or the International section of your favorite food store and they make just a wonderful crunchier coating, too.
Provided by luvmybge
Categories Vegetable
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Mix flour, cornstarch, baking powder and salt in a bowl.
- Add water to make a batter.
- Dip clean mushroom into batter letting excess batter drip off.
- I find it easier to stick a toothpick into the mushroom to dip it.
- After dipping into batter roll in Panko breadcrumbs to coat.
- Deep fry in oil until golden.
- We like to serve with cocktail sauce.
FRIED MUSHROOMS RECIPE
Steps:
- Combine flour and seasoned salt in large bowl or zip-top bag.
- Pour mushrooms into flour/salt mixture and stir or shake to coat.
- Heat oil in the pan over medium heat if pan frying. If deep frying, heat oil to 375.
- When oil is heated through (to test if oil is ready, sprinkle a pinch of flour in oil. If sizzles, it's ready.)
- Place mushrooms in oil, and fry for 2-3 minutes, (flipping if necessary) until they turn to a golden brown.
- If deep frying, fry for 2-3 minutes or until golden brown.
- Remove from oil and drain on a plate topped with paper towels to soak up excess oil.
- Serve warm!
Nutrition Facts : ServingSize 1 serving (1/4 recipe), Calories 160 kcal, Carbohydrate 23 g, Protein 3 g, Fat 5 g, SaturatedFat 4 g, Sodium 1744 mg
DEEP FRIED MUSHROOMS
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
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
VEGAN POTSTICKERS (PAN-FRIED DUMPLINGS)
Chinese potstickers filled with a delicious mushroom and vegetable filling. Pan-fried and then steamed, these dumplings are packed with flavor, with golden-brown, crispy bottoms.
Provided by Hannah
Categories Main Dish
Time 1h30m
Yield 4
Number Of Ingredients 16
Steps:
- To make dough: combine the flour and salt together in a medium bowl. Make a well in the center, and gradually add the boiling water, stirring with a spoon until the mixture forms clumps. Cover and let rest for five minutes. Add 1 tbsp cold water and knead into a ball, then cover and let rest as you prepare the filling.
- To make filling: heat oil in a large work or skillet over medium high heat and stir-fry ginger and onions until translucent. Add in chopped mushrooms and stir-fry for another 3-5 minutes until liquid is evaporated, then add cabbage and carrots and stir-fry for 3-4 minutes, until most of the liquid from the vegetables is released. Add chives, wine, soy sauce, sugar, white pepper, and salt, and cook one more minute, then remove from heat. Taste and add more salt or sesame oil as necessary (you want the filling to be quite salty/well-seasoned, as the flavor mellows in the dumplings). Place filling in the fridge to cool.
- To make the dumplings, divide the dough into two portions, and knead well. Roll each portion into a 1 inch rope, and cut into small tablespoon-sized pieces, flattening each piece with the palm of your hand. Dust the working surface with flour and roll each piece out into a flat disc. Add a generous amount of filling and pleat the edges, pinching tightly to seal.
- Heat a tablespoon of oil in a non-stick pan over medium high heat, then place the dumplings in the pan and allow to fry for 2 minutes. Pour 1/4 cup (or a thin layer) of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated, then remove the cover, increase heat to medium-high and fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp. Serve immediately.
GOLDEN PANFRIED MUSHROOMS
Make and share this Golden Panfried Mushrooms recipe from Food.com.
Provided by Lavender Lynn
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Dip mushrooms into egg.
- Coat with bread crumbs.
- Cook mushrooms and onion in butter in skillet, turning occasionally, until mushrooms are tender and golden brown. 7 - 8 minutes.
Nutrition Facts : Calories 249.4, Fat 17.8, SaturatedFat 10.3, Cholesterol 87.1, Sodium 254.9, Carbohydrate 18.4, Fiber 3.6, Sugar 4.7, Protein 6.3
PAN FRIED MOREL MUSHROOMS
If you're looking for the best way to cook morels, these Pan Fried Morel Mushrooms are everything. Freshly picked morels cleansed and dredged in seasoned flour and pan fried in butter until crispy and golden brown. There is nothing better. Disclaimer: please make sure to read up morel mushrooms before foraging and cooking. NEVER eat any mushroom you aren't 100% certain it's safe to consume.
Provided by Laurie McNamara
Categories Appetizer
Time 3h35m
Number Of Ingredients 9
Steps:
- Fill a large bowl filled 3/4 of the way with warm (not hot) water and stir in 1 tablespoon fine salt (I used sea salt) until dissolved.
- Place the morels into the salt water mixture and press to submerge. Place 3 to 4 layers of paper towel over top and gently press until absorbed. This will keep the mushrooms submerged. Refrigerate for 2 to 12 hours or overnight. I like to agitate the mushrooms every once in a while.
- Pick mushrooms out of the water and place onto a cutting board. Trim the rough edges of the stems and cut in half.
- Fill another bowl with the same salt water solution and add the mushroom halves. Cover with paper towel and soak for another hour or so.
- Take the mushrooms out of the water and place onto a clean kitchen towel to drain a bit.
- In a large (gallon size) re-sealable bag, combine the flour, garlic and onion powder, salt and pepper. Add 5 to 6 mushrooms at a time, seal and gently toss to coat. Carefully shake off any excess flour and place onto a rimmed baking sheet, keep them from touching.
- Melt 1 stick of butter in a deep-sided, 10-inch skillet over medium heat. Once hot, place a portion of the morels, cut side facing down, into the hot butter. Cook 6 to 7 minutes (depending on their size) or until golden brown. Use a fork or small spatula to carefully turn the mushrooms, cooking for an additional 5 to 6 more minute. Transfer the fried morel to a paper towel lined plate and repeat this process with the remaining mushrooms, adding more butter as needed. Note that the remaining batches may take less time to fry up, so watch carefully.
- Dust with paprika before serving warm.
Nutrition Facts : ServingSize 1 serving, Calories 138 kcal, Carbohydrate 28 g, Protein 6 g, Fat 1 g, Sodium 81 mg, Fiber 3 g, Sugar 1 g, SaturatedFat 1 g, UnsaturatedFat 2 g
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