Follow these steps for perfect results
Fresh mushrooms
hard, uniform size
Flour
all-purpose
Salt
Pepper
freshly ground
Large eggs
beaten
Lowfat milk
Oil
Dry breadcrumbs
unseasoned, fine
Butter
unsalted
Vegetable oil
for frying
Lemon wedges
for serving
Parsley
fresh, chopped
Wipe mushrooms with a damp cloth and trim off the stems.
Season flour with salt and pepper.
Dredge mushroom caps in seasoned flour, ensuring they are fully coated.
Coat the floured mushrooms with beaten eggs.
Roll the egg-coated mushrooms in breadcrumbs, pressing gently to adhere.
Shake off any excess breadcrumbs.
Let the breaded mushrooms stand for at least 30 minutes before cooking.
Heat a mixture of butter and vegetable oil in a skillet, about half an inch deep.
Fry the mushrooms in the hot fat, a few at a time, until golden brown on all sides.
Drain the fried mushrooms on a paper towel.
Garnish with fresh parsley and lemon wedges.
Serve immediately while hot and crispy.
Expert advice for the best results
For best results, use a thermometer to ensure the oil is at the correct temperature.
Do not overcrowd the skillet when frying.
Serve immediately for optimal crispiness.
Everything you need to know before you start
15 minutes
Can be breaded ahead of time, but best fried right before serving.
Arrange the fried mushrooms on a platter. Garnish with chopped parsley and lemon wedges. Serve with a dipping sauce of your choice.
Serve as an appetizer or side dish.
Pair with a dipping sauce such as ranch, garlic aioli, or marinara.
Such as Pinot Grigio or Sauvignon Blanc
Discover the story behind this recipe
Common appetizer at restaurants and parties.
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