Breaded mushrooms

Name: Breaded mushrooms
Ingredients: 10 medium button mushrooms (400 g); 6 eggs; 1 teaspoon salt; 1/2 teaspoon ground pepper; 200 g breadcrumbs; 500 ml oil for frying

Appetizers - Breaded mushrooms by Rada C. - Recipia

Breaded mushrooms get a golden breadcrumb crust, while the inside stays soft. The eggs hold the double coating in place, with no sauce or filling to change its texture; you can taste the breadcrumbs in every bite, while the inside retains the mushroom’s moisture, especially when the halves aren’t cut too thin. I choose mushrooms with whole caps and no cracks. Prep time: 20 minutes. Cook time: 15 minutes. Total time: 35 minutes. Servings: 4. About 430 kcal and 18 g protein per serving.

Ingredients

10 medium button mushrooms (400 g)
6 eggs
1 teaspoon salt
1/2 teaspoon ground pepper
200 g breadcrumbs
500 ml oil for frying

Preparation

1. Clean the mushrooms, wash them and dry them well with paper towels. 2. Cut each mushroom in half. 3. Beat the eggs with 1 teaspoon of salt and 1/2 teaspoon of ground pepper. 4. Coat each half in breadcrumbs, then egg, then breadcrumbs again. 5. Heat 500 ml of oil to 170°C in a deep frying pan. Fry 4 halves at a time for 3 minutes per batch, until golden. 6. Transfer them to paper towels and let them drain.

Notes

Gluten-free breadcrumbs can replace regular breadcrumbs in the same amount; regular breadcrumbs contain gluten, and eggs are the main allergen. They keep in the fridge for up to 3 days, but the crust softens. After washing, dry them well; if the oil isn’t hot enough, the breadcrumbs soak up oil before they brown. Small mushrooms cook a little faster than large ones, and firm caps without soft spots are easier to cut. I serve them with a green salad.