Ingredients:
1 pound fresh mushrooms (button or cremini work best)
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs (preferably panko for extra crunch)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika (optional)
Salt and pepper, to taste
Olive oil or vegetable oil (for frying)
Instructions:…
- Prep the mushrooms: Clean the mushrooms by wiping them with a damp cloth. Remove the stems if preferred, or you can keep them whole.
- Set up your breading station: In one shallow bowl, place the flour. In another, whisk the eggs. In a third shallow bowl, mix the breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.
- Coat the mushrooms:
Dip each mushroom into the flour first, making sure it’s lightly coated.
Then dip it into the egg mixture.
Finally, coat it with the breadcrumb mixture, pressing gently to make sure it sticks well.
- Fry the mushrooms: Heat a generous amount of oil in a frying pan over medium-high heat. Once the oil is hot (test by dropping in a breadcrumb — it should sizzle), add the mushrooms in batches. Fry for about 2-3 minutes on each side or until golden and crispy.
- Drain and serve: Remove the mushrooms from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce (ranch, marinara, or aioli).
Enjoy your crispy breaded mushrooms!”’