FRIED PORTABELLA MUSHROOMS

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Fried Portabella Mushrooms image

Categories     Egg     Mushroom     Fry     Cocktail Party     Vegetarian     Quick & Easy     Fall     Gourmet

Yield Makes about 30 hors d'oeuvres

Number Of Ingredients 7

4 cups fresh rye bread crumbs (from 6 large oval slices of rye with seeds, finely ground in a food processor)
3 large eggs
2 (6-ounce) packages sliced portabella mushrooms or 5 large portabella mushroom caps, cut crosswise into 1/2-inch-thick slices
About 4 cups vegetable oil
Accompaniment: lemon wedges
Special Equipment
a deep-fat thermometer

Steps:

  • Toss crumbs with 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl and spread on a large plate.
  • Lightly beat eggs in a bowl. Dip mushroom slices 3 or 4 at a time into egg, letting excess drip off, then transfer to bread crumbs, pressing mushroom slices into crumbs to help adhere and turning to coat. (Coating will be uneven.) Transfer to a tray.
  • Heat about 1 inch oil in a 3- to 4-quart heavy saucepan over moderate heat until it registers 350°F on thermometer. Fry mushrooms in batches of 7 or 8, turning over occasionally, until golden, 1 to 2 minutes per batch, returning oil to 350°F between batches. Transfer mushrooms with a slotted spoon as fried to paper towels to drain. Season with salt and serve warm.

*** Explore more Fried Portabella Mushrooms Recipes »

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