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Breaded and Fried Parasol Mushrooms

Breaded and Fried Parasol Mushrooms

Breaded and Fried Parasol Mushrooms

By recipes genie | Published on December 30, 2024

Tools & Equipment

1
3 shallow dishes
2
Large skillet
3
Slotted spoon or tongs
4
Wire rack or plate with paper towels
5
Meat Thermometer

Ingredients

Mushrooms

  • 1
    1 lb Parasol Mushrooms

Breading

  • 1
    1.5 cup All-purpose Flour
  • 2
    2 Large Eggs
  • 3
    2 cup Breadcrumbs
  • 4
    1 tsp Garlic Powder
  • 5
    1 tsp Onion Powder
  • 6
    0.5 tsp Salt
  • 7
    0.5 tsp Black Pepper

Frying

  • 1
    3 cups Vegetable Oil

Directions

1

Prepare the Mushrooms

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.

2

Set Up Breading Station

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.

3

Flour the Mushrooms

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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4

Dip in Egg

Next, dip the floured mushroom into the beaten eggs, ensuring it is fully covered. Let any extra egg drip off for a few seconds.

5

Coat with Breadcrumbs

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.

6

Heat the Oil

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.

7

Fry the Mushrooms

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.

8

Cook Until Golden

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.

9

Drain and Season

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.

Recipe Tips

  • For best results, use fresh, young parasol mushrooms. They should have a firm texture and a pleasant, earthy aroma. Avoid mushrooms that are discolored, slimy, or have a foul odor.
  • If you don't have a wire rack, you can use a plate lined with paper towels to drain the mushrooms. However, a wire rack allows for better air circulation, which helps maintain crispiness.
  • To keep the fried mushrooms warm while cooking in batches, preheat your oven to 200°F (93°C) and place the cooked mushrooms on a baking sheet lined with parchment paper until all the batches are finished.
  • Make sure the oil is at the right temperature (around 350-375°F or 175-190°C) before adding the mushrooms to ensure they cook properly and get crispy without becoming oily. Use a cooking thermometer or test with a breadcrumb.
  • Do not overcrowd the pan. Overcrowding lowers the oil temperature and results in soggy rather than crisp mushrooms.

Nutrition Facts (per serving)

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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