Ingredients
For the Mushrooms:
450 g (1 lb) button or cremini mushrooms
Salt and black pepper, to taste
For the Coating:
1 cup all-purpose flour
1 cup breadcrumbs or panko
2 eggs
½ tsp garlic powder
½ tsp paprika
½ tsp onion powder
Pinch of cayenne or chili flakes (optional)
For Frying & Serving:
Vegetable or sunflower oil, for frying
Chopped parsley, for garnish
Grated Parmesan (optional)
Your favorite dipping sauce
Instructions
Step 1: Prep the Mushrooms
Wipe the mushrooms clean with a damp cloth—avoid rinsing under water, as mushrooms act like sponges and can make the oil splatter. Trim the stems and halve any large mushrooms. Season lightly with salt and pepper.
Step 2: Set Up Your Station
Prepare three separate bowls:
Flour: Seasoned with a pinch of salt
Egg: Lightly beaten
Breadcrumbs: Mix with garlic powder, paprika, onion powder, and optional spices
Step 3: Coat the Mushrooms
Working in batches, dredge each mushroom in flour, dip into the egg, then roll in the breadcrumb mixture. Press the crumbs gently to help them stick. Let the mushrooms rest for 5–10 minutes before frying.
Step 4: Heat the Oil
Heat oil to 175°C (350°F). No thermometer? Drop a single breadcrumb in—if it sizzles immediately, it’s ready.
Step 5: Fry to Golden Perfection
Fry mushrooms in small batches to avoid overcrowding the pan. Cook 2–3 minutes, turning occasionally, until golden brown. Drain on paper towels.
Step 6: Finish & Serve
While hot, sprinkle with extra salt, fresh parsley, and a dusting of Parmesan. Serve immediately with your favorite dipping sauce.