Ingredients
Scale
- 1 pound cremini mushrooms, sliced
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- Step 1: In a shallow dish, whisk together the flour, garlic powder, salt, and pepper.
- Step 2: In a separate shallow dish, beat the eggs. In a third shallow dish, place the panko bread crumbs.
- Step 3: Dredge each mushroom slice in the flour mixture, then dip it into the beaten eggs, and finally coat it completely with the panko bread crumbs.
- Step 4: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
- Step 5: Carefully add the breaded mushrooms to the hot oil in a single layer, being careful not to overcrowd the pan.
- Step 6: Fry the mushrooms for 2-3 minutes per side, or until golden brown and crispy. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve immediately.
Notes
- Store leftover fried mushrooms in an airtight container in the refrigerator for up to 2 days, but note that they will lose some crispness.
- To reheat, bake the mushrooms in a preheated 350°F (175°C) oven for 5-7 minutes to help restore some of their crispness.
- Serve these crispy fried mushrooms immediately with a side of your favorite dipping sauce, like a creamy garlic aioli or spicy sriracha mayo.
- For extra crispy mushrooms, try double-dredging them: flour, egg, panko, then egg again, and finally panko.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American