Mushroom Fry Up Recipes
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
MUSHROOM FRY-UP
This recipe was in the Jun 2006 issue of New Zealand's TASTE which I just received from my cookbook swap partner Tansy. How about that -- a recipe for a mushroom dish that I can really enjoy, 'cause they still have a crunch!
Provided by Sydney Mike
Categories Vegetable
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Wipe mushrooms clean with a clean, damp cloth, then cut them in half.
- Heat a large frying pan over high heat for several minutes, then add the oil & get it really hot.
- Drop the butter into the hot oil, where it will quickly sizzle & start to turn golden. BEFORE it turns brown, add the mushrooms!
- QUICKLY cook the mushrooms for NO MORE THAN 4 1/2 to 5 minutes, stirring once or twice, until lightly browned. If the mushrooms are cooked too slowly, they will stew, give off liquid & become a soupy mess.
- Season with black pepper & salt, then add the coriander & chives.
- Immediately spoon the mushrooms into a serving bowl & ENJOY!
MUSHROOM STIR-FRY
Who needs meat when you can make this stir-fry using a medley of mushrooms? Shiitake mushrooms have a meaty texture and earthy flavor that is bound to please both vegetarians and carnivores alike! The beech and enoki mushrooms add visual appeal and a mix of textures. The recipe makes just enough sauce to coat the vegetables, but feel free to double the sauce ingredients if you'd like extra to serve over rice or noodles.
Provided by France C
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk together soy sauce, rice wine vinegar, sesame oil, honey, cornstarch and Sriracha in a small bowl; set aside.
- Cut green onions into 2-inch pieces, keeping white and green parts separated.
- Heat peanut oil in a large wok over high heat. Add celery and onion wedges and stir-fry, stirring constantly, 3 to 4 minutes. Add shiitake mushrooms, beech mushrooms, and white parts from green onions, stirring constantly for 3 to 4 minutes. Mix in enoki mushrooms, green parts from green onions, garlic, and ginger, and stir-fry for 2 more minutes.
- Move vegetables to one side of the wok. Whisk sauce ingredients to combine, then pour sauce into the wok. Stir into vegetables and cook until sauce thickens, about 1 minute. Remove from heat and serve immediately.
Nutrition Facts : Calories 188.8 calories, Carbohydrate 18.5 g, Fat 10.5 g, Fiber 3.5 g, Protein 5.2 g, SaturatedFat 1.7 g, Sodium 775.5 mg, Sugar 6.8 g
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Ratings 34Calories 200 per servingCategory Main
- Chop onions, slit green chilies. Soak cashews for 15 minutes or rinse green peas, drain them and set aside.
- Heat oil in a pan. Add cumin, mustard, allow them to splutter. Fry ginger garlic paste for 2 mins.
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EASY MUSHROOM STIR FRY | EAT HEALTHY EAT HAPPY
From eathealthyeathappy.com
Reviews 4Servings 2
- Put a wok or large saute pan over medium heat and add the oil and red pepper flakes. When the pepper flakes begin to sizzle, add the peppers and celery and stir fry 1 minute. Add the onions and stir fry 1 minute. Add the mushrooms, ginger and garlic and stir fry 2 minutes.
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4/5 (3)Total Time 20 minsCategory AppetizersCalories 100 per serving
- To begin with clean the mushrooms in running water. Then soak for about half an hour in lukewarm water with a pinch of salt. To reduce the cooking you can parboil the mushrooms, this will make the mushrooms soft and tender.
- Then take a separate bowl and mix the ginger garlic paste, 1/2 tsp red chilli powder, cornflour, salt and lemon juice in a bowl. Add a little water and mix well, then add the mushrooms and mix until evenly coated with the spices. Keep these marinated mushrooms absorb the spice blend well.
- Then heat oil in a deep frying pan over medium flame. Once the oil starts oozing, leave the mushrooms and fry until golden brown and crispy. Remove and drain the excess oil. Heat little oil in another pan. Saute the ginger, garlic, green chillies, onions and curry leaves for a minute or two. Add the red chilli powder and fried mushrooms. Stir well and cook for a few minutes.
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From irenamacri.com
4.6/5 (8)Category BreakfastCuisine EuropeanTotal Time 22 mins
- Heat butter or ghee and olive oil in a large frying pan over medium-high heat and add the mushrooms and onions. Sauté for 5-6 minutes, until lightly browned and cooked through.
- Add the tomatoes, lemon rind and garlic, and season with salt, pepper and nutmeg. Cook for a further 2 minutes and press tomatoes down with a spatula until lightly smashed.
- Finally, add the spinach and stir through. Cook until the spinach is just wilted (turned wet and reduced in size). Season with a little more salt, if you like, and drizzle with some lemon juice right at the end.
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Estimated Reading Time 3 minsTotal Time 20 mins
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5/5 (15)Calories 82 per servingCategory Main Course
- Heat oil in a large kadhai or wok. Add mustard seeds, ginger, garlic, curry leaves, dried red chillies and stir fry for two minutes till you can start smelling all the aromatics.
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From irenamacri.com
5/5 (2)Total Time 20 minsCategory BreakfastCalories 218 per serving
- Preheat a large frying pan over high heat first. It’s important that the pan is hot before you add the mushrooms so that they start grilling rather than stewing!
- Add the olive oil together with shallots, chilli, Swiss brown and oyster mushrooms. Leave the enoki mushrooms till later as they don’t need much cooking.
- Cook the mushrooms over medium-high heat for 10 minutes, stirring a few times along the way. Add half of he butter half way through.
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From goodfood.com.au
- Thinly slice the unpeeled potato. Slice onion and garlic and mix everything together in a bowl in a bit of the olive oil. Season with salt.
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From bonappetit.com
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