Best Crispy Fried Mushrooms With Chipotle Mayonnaise Dip Recipes

Deep Fried Mushroom Recipe image

Provided by By Alisha Duncan

Number Of Ingredients 8

10 - 12 large white button mushrooms; trimmed and sliced into 1/4 inch slices
1/2 cup of all purpose flour
1 tsp. pepper
2 eggs
1 1/2 cups Italian seasoned bread crumbs
oil for frying (approx. 3 cups)
1/4 cup mayonnaise
3 Tbsp. favorite hot sauce

Steps:

Heat oil over medium heat in a heavy bottom pan (like a cast iron) Place flour and pepper into a shallow dish and stir. Set aside Add eggs to another shallow bowl and beat them. Place breadcrumbs into a third shallow dish and set aside. Dredge each mushroom slice into the flour, followed by a dip into the egg and then into the breadcrumbs. Working in small batches, deep fry the mushrooms until golden brown. Drain on a paper towel.
Mix together the mayo and hot sauce and serve with the deep fried mushrooms.

Crispy Coated Mushrooms with Green Dip image

Provided by Food Network

Categories appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 13

1/2 cup plain unsweetened plant-based yogurt (I used coconut)
3 tablespoons flat-leaf parsley leaves
1 tablespoon fresh lemon juice
1 clove garlic, crushed
Flaky sea salt
2 tablespoons Worcestershire sauce
4 large portobello mushrooms, cut into 1/2-inch strips
1 cup all-purpose flour (you can also use gluten-free flour)
1 cup cornstarch
1/4 cup Cajun seasoning or similar seasoning
1/2 cup plain unsweetened plant-based yogurt (I used coconut)
1/2 cup cold fizzy water (sparkling water)
Vegetable oil, for frying

Steps:

For the green dip: Blitz the yogurt, parsley, lemon juice, garlic and a pinch of salt together in a mini food processor or blender until the mixture is smooth and turns a vibrant green.
For the mushrooms: Drizzle the Worcestershire sauce over the sliced mushrooms in a large bowl, toss to evenly coat and set aside.
Mix the all-purpose flour, cornstarch and Cajun seasoning together in a medium bowl. Mix together the yogurt and fizzy water in another bowl until smooth.
To triple coat the mushrooms, working in batches, first dip in the flour mixture, then coat in the yogurt mixture and then back to the flour mix once again, so they are evenly coated. Repeat until they are all coated.
Heat approximately 1 inch of vegetable oil in an extra-large nonstick saute pan over medium-high heat. Working in batches, add the mushrooms and fry until golden brown and crispy, about 3 minutes on each side. Remove from the pan using tongs and lay on a paper towel-lined sheet pan to drain any excess oil.
Arrange the mushrooms on a platter. Pour the dip into a bowl. Serve.

Garlic Mayonnaise Dip image

Provided by Jellyqueen

Categories Vegetable

Yield 2 cups of dip, 4 serving(s)

Number Of Ingredients 4

1 teaspoon garlic, minced
1/4 cup green onion, finely chopped
1/4 cup olive oil
2 cups mayonnaise

Steps:

Mix the garlic, chopped green onion tops and bottoms, and the oil thoroughly.
Add the mayonnaise and blend the mixture well, until the oil is absorbed into the mayonnaise.
Cover and chill.
SUGGESTED DIPPERS: Asparagus, Red Bell Pepper, Broccoli, Potato
Skins, Roast Beef, Turkey

Nutrition Facts : Calories 122.4, Fat 13.5, SaturatedFat 1.9, Sodium 1.4, Carbohydrate 0.7, Fiber 0.2, Sugar 0.1, Protein 0.2

Crispy Fried Mushrooms image

Provided by evelynathens

Categories Vegetable

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

Steps:

Dip mushrooms into beaten egg.
Coat mushrooms with bread crumbs seasoned with salt and pepper, basil or thyme.
Cook mushrooms and onion in butter in skillet, turning occasionally, until mushrooms are tender and golden brown, 7 to 8 minutes.

Nutrition Facts : Calories 243.8, Fat 17.7, SaturatedFat 10.3, Cholesterol 93.5, Sodium 231.7, Carbohydrate 16.3, Fiber 2.1, Sugar 4, Protein 7.3