Best Crispy Mushroom Fries Recipes

Crispy Mushroom Fries image

Provided by Connie "Kiyu" Guerrero

Time 30m

Number Of Ingredients 6

6 large white button mushrooms
1 tsp corriander-cummin powder
1/2 tsp red chili powder
1/4 tsp salt and pepper
2 Tbsp oil for frying
1/2 c corn meal or panko bread crumbs

Steps:

1. Clean mushrooms with clean cloth or paper towel. Slice them about 1 1/2" thick. (Do not wash mushrooms. Washing makes them soggy and looses it's flavor.)
2. In a wide bowl, add sliced mushroom and sprinkle salt & pepper and mix well. Let stand for 15 minutes. (This helps the mushroom absorb all the salt and releases the water naturally.
3. Discard the excess water. Add red chili powder, corriander-cummin, and mix well. Toss lightly. Let stand again for another 10 minutes.
4. Heat your cast iron griddle or a non-stick pan. Drizzle 2tsp. oil to coat the bottom on the pan.
5. Coat generously, all the mushrooms with panko breading or corn meal. Fry on a medium heat for 2 to 3 minutes on each side. (Over-frying will make the mushroom get rubbery and will loose it's texture.) A great side dish. ENJOY!

Portobello Mushroom Fries image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Peanut oil, for frying
5 large portobello mushrooms
1/2 cup all-purpose flour
1 1/2 cup panko bread crumbs
1/4 cup finely grated Parmigiano-Reggiano
2 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
3 eggs, lightly beaten

Steps:

Preheat oil in a deep-fryer to 350 degrees F.
Remove the gills and stems from the underside of the mushrooms and trim the edges off. Slice into 1/4-inch strips.
Measure flour into a pie plate. In another pie plate or bowl, combine panko, Parmigiano, parsley, red pepper flakes and salt and pepper.
Dredge the mushrooms in flour, followed by the egg wash and finally in the panko.
Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown. Drain on a paper towel lined sheet tray.