19 Reviews

This was extremely yummy! Reminded me of the mushrooms we had at the bar/grill I worked at in college! I had rather large mushrooms, so I quartererd them, which worked well. Very messy to make, but worth it!

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Lacer October 27, 2007

Welcome to the gang, Bekah's dude! When I looked at your recipes, I thought "oh, I like mushrooms, I hope these fried ones don't turn out too greasy.." and I wasn't disappointed! Here's the formal review: I put flour, egg, and breadcrumbs in seperate cereal bowls because nothing else was clean. I didn't use nearly the full amount of flour; half would have been sufficient. The egg got pretty well used up since it wasn't beaten to a smithereen. I started out with about 1/2 cup of breadcrumbs and that was perfect. However, the mushrooms I used were about 1"-1.5" in diameter, thus less coating. I would recommend a smaller mushroom to get more of that bread-crumby-goodness on each mushroom. By the time I got done breading all of the mushrooms, the first ones were set enough to fry. I heated my oil a little hot, I think, as it took about 20 seconds for them to be a nice dark gold color. They were putting off a ton of steam; thus, little grease. For fun, I "double dipped" one of them (flour, egg, crumbs, egg, crumbs) and it came out a little crunchier, but nothing special. They were eaten within minutes of frying, and the 2 reasons it took us that long were, well, they started out dang hot, and I snapped a pic. They were nice and juicey on the inside with a burst of wonderul mushroom flavor, and tasty crunchy stuff on the outside. My husband says to add salt, but I liked them as-were. This is a must for sides in the future. I would recomend serving them post-haste as they lose heat pretty quickly.

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Annie H October 13, 2004

I used panko in lieu of the bread crumbs because I like the super crunch to contrast with the juiciness of the mushrooms. This was my first time deep drying mushrooms in a fryer and your guide helped a lot! I do agree that 375 may be too hot for the suggested 3-4 minutes. Mine were golden in about a minute and after flipping, maybe an additional thirty seconds. I used the old ziplock bag trick to avoid the majority of the mess. You might waste a little bit more product but it's worth it to me. If you make them often enough you can tailor the amount to reduce waste.

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vintagegoth June 05, 2016

Though it took me longer than 9 min. to prepare and cook these, they turned out great. Satisfies the fried mushroom craving quite nicely!

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Brad B. May 29, 2016

very good and crispy.

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momma213 August 30, 2010

Great shrooms! I used a mixture of button and brown mushrooms for this and they turned out very nice. I usually use a beer batter but found this way much better. The seasoned crumbs added a nice flavor. We dipped these in horseradish sauce and enjoyed every last one of them. Made for PAC Spring 2010.

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CJAY April 21, 2010

A really quick & easy recipe when you're feeling the munchies. Even my picky sons ages 1 & 2 ate them! The only thing I added was ranch to dip them in. :)

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Davalyn_rain April 14, 2010

These were very good. Easy to make. Made with white button mushrooms.

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KayKayPuff February 20, 2010

These fried up so nice and golden brown. We loved them and will make often. I bought mushrooms that were a bit too big so next time I will look for more "bite" sized mushrooms. thank you for sharing this yummy recipe.

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mommyoffour August 13, 2009

Really Good! I used baby portabellas. A Keeper! Thanks!

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Linda's Kitchen February 11, 2009
Deep Fried Mushrooms