By recipes genie | Published on December 30, 2024
Carefully inspect the parasol mushrooms, gently wiping away any dirt or debris with a soft brush or paper towel. Avoid washing them with water, as they can become soggy. If the stems are particularly tough, trim the very bottom. Do this for each mushroom.
Set up your breading station. In three separate shallow dishes, place the flour, the beaten eggs, and the breadcrumbs mixed with garlic powder, onion powder, salt, and pepper. This makes the process of breading the mushrooms easier and less messy.
Take each mushroom and dredge it in the flour, making sure it's fully coated. Shake off any excess flour. This will help the egg adhere to the mushroom.
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Get Access Now - Only $39Next, dip the floured mushroom into the beaten eggs, ensuring it is fully covered. Let any extra egg drip off for a few seconds.
Finally, dredge the mushroom in the breadcrumb mixture, pressing gently to make sure the crumbs adhere well. Set aside on a plate or wire rack.
In a large, heavy-bottomed skillet, heat the vegetable oil over medium-high heat. The oil should be about 1 inch deep. To test if the oil is hot enough, drop a small breadcrumb into the oil; if it sizzles and turns golden brown within a few seconds, the oil is ready. Be careful not to overheat the oil, as this can be a fire hazard.
Carefully place the breaded mushrooms into the hot oil, ensuring not to overcrowd the pan. This prevents the oil temperature from dropping too much and allows the mushrooms to fry evenly. Fry in batches if necessary. Do not allow the mushrooms to touch or overcrowd.
Fry the mushrooms for about 3-4 minutes per side, until they are golden brown and crispy. Use a slotted spoon or tongs to turn them over halfway through. The internal temperature should reach 165°F (74°C). Ensure the inside is cooked through. Be very careful when handling the hot oil and mushrooms, and try to avoid splattering.
Once cooked, remove the fried mushrooms from the pan and place them on a wire rack or a plate lined with paper towels to drain any excess oil. This helps them stay crispy. Season lightly with a pinch of salt, while still hot, if desired.
Calories
350 kcal
Carbs
30g
Protein
10g
Fat
20g
Fiber
3g
Sugar
2g
Sat. Fat
3g
Sodium
400mg
Trans Fat
0g
Cholesterol
100mg
Potassium
400mg
Vitamin A
50%
Vitamin C
1%
Calcium
30%
Iron
2%
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Calories
350 kcal
Carbs
30g
Protein
10g
Fat
20g
Fiber
3g
Sugar
2g
Sat. Fat
3g
Sodium
400mg
Trans Fat
0g
Cholesterol
100mg
Potassium
400mg
Vitamin A
50%
Vitamin C
1%
Calcium
30%
Iron
2%