Easy to make, these golden-brown morsels are deliciously crisp with a flour batter and Panko crust. Perfect for game night!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Servings: 30mushrooms
Author: Monique Creary
Ingredients
30whole medium mushrooms (white or cremini)about 1 lb/450g
1cupall-purpose flour
1/2tsppaprika
1/2tspgarlic powder
1/2tspdried oregano
1/4tspdried thyme
1/4tspground black pepper
1/2tspsalt
2tbspcornstarch
1tspbaking powder
1cupwater
1cuppanko breadcrumbs
oil for frying
Instructions
Clean the mushrooms by wiping them with a wet paper towel. Set aside.
In a large bowl, whisk together the flour with the spices: paprika, garlic powder, oregano, thyme, black pepper and salt. Mix in the cornstarch and baking powder.
Slowly add in the water. Stir to combine.
In a separate bowl, pour in the Panko breadcrumbs.
Dip each mushroom into the wet flour batter, allowing the excess to drip off. Then toss in the dry breadcrumbs. Place on a plate until ready to fry.
Heat about an inch of oil in a large, deep skillet over medium-high heat (adjusting heat as needed).
Fry about six mushrooms at a time for 2-3 minutes per side, until golden-brown all over.
Remove from the pan with tongs or a slotted spoon, and place on a plate lined with paper towel or baking rack to drain the excess oil.
Video
Notes
You can use several variety of mushrooms for this recipe, though white button, cremini and mini portabellas work best (since mini Portobello mushrooms are larger, use about 16 for this recipe).
To clean your mushrooms, it's best to wipe them down with a wet paper towel.
Try not to soak your mushrooms to clean them. Mushrooms that soak for too long can absorb too much water, which makes them soggy.
You can also quickly rinse them under cool water, and cut or wipe away any extra dirt.
Be sure to let these cool down for about 5 minutes before biting into one, as the middle can still be quite hot.