Ingredients Breakdown (Serves 4–6)
| Ingredient | Quantity |
|---|---|
| Small button or cremini mushrooms | 16 oz (about 20–25), stems trimmed |
| All-purpose flour | 1/2 cup |
| Large eggs, beaten | 2 |
| Panko breadcrumbs | 1 cup |
| Grated Parmesan cheese | 1/2 cup |
| Garlic (minced or powdered) | 2 cloves minced or 1 tsp garlic powder |
| Dried or fresh parsley | 1 tsp dried or chopped fresh |
| Paprika (optional) | 1/2 tsp |
| Salt and pepper | To taste |
| Vegetable oil (for frying) | As needed |
For Serving:
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- Marinara sauce, ranch, or aioli
- Fresh parsley, chopped (for garnish)
Step-by-Step Cooking Instructions
Step 1: Set Up Your Coating Station
Creating a structured coating station ensures your mushrooms are evenly and beautifully breaded.
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- Bowl 1: Mix flour with a pinch of salt and pepper.
- Bowl 2: Beat two large eggs until frothy.
- Bowl 3: In a separate bowl, combine panko breadcrumbs, Parmesan cheese, minced garlic, parsley, paprika (if using), and season with salt and pepper. Stir until evenly distributed
Step 2: Coat the Mushrooms
Coating is key to achieving a crispy texture that seals in the juiciness.
- Dip each mushroom into the flour, shaking off excess.
- Submerge into the beaten eggs, letting the liquid cling.
- Roll thoroughly in the breadcrumb mixture, pressing gently to ensure full coverage
Step 3: Fry Until Golden Perfection
Use a wide skillet for even frying and heat your oil to 350°F (175°C) for best results.
- Pour in about 1/2 inch of vegetable oil and heat over medium.
- Once the oil sizzles with a test breadcrumb, it’s ready.
- Fry mushrooms in small batches, turning occasionally, for 2–3 minutes or until golden and crispy.
- Transfer to a paper towel-lined plate to drain exc
Step 4: Garnish and Serve Hot
Once all mushrooms are fried, finish with a sprinkle of freshly chopped parsley.
Serve immediately with:
- Zesty marinara sauce
- Creamy ranch dressing
- Bold garlic aioli
