Sarah Brown
Fried mushrooms can be made with or without eggs. Recipes for fried mushrooms often include eggs as a battering ingredient, but egg-free fried mushroom recipes also exist. Fried mushrooms are often served with eggs, such as in scrambled eggs with mushrooms, or fried eggs with mushrooms on toast. Mushrooms can also be fried with eggs as an ingredient in the batter.
| Characteristics | Values |
|---|---|
| Are fried mushrooms egg-free? | Yes, fried mushrooms can be made without eggs. |
| Recipe | Fried mushrooms can be made by frying battered mushrooms in oil. |
| Batter | The batter can be made with beer, water, or milk. Seasonings like garlic, herbs, and salt can be added to the batter. |
| Breadcrumbs | Panko breadcrumbs or Italian/Kroger roasted garlic breadcrumbs can be used for a crispy texture. |
| Frying temperature | Oil should be heated to around 350 degrees Fahrenheit before frying the battered mushrooms. |
| Serving suggestions | Fried mushrooms can be served with eggs, toast, onions, and green onions. |
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What You'll Learn
Fried mushrooms on toast with a fried egg
A versatile dish, fried mushrooms on toast with a fried egg can be served at breakfast, brunch, lunch, or supper. It's a simple yet satisfying meal that can be prepared quickly and easily. Here is a step-by-step guide to making this delicious dish.
Ingredients:
- Thick slices of white sandwich bread or sourdough
- Fresh mushrooms (white button mushrooms, portabello, baby portobellos, cremini, or shiitake)
- Eggs
- Olive oil
- Butter
- Salt and pepper
- Parsley
- Chicken stock (optional)
- Dry sherry (optional)
- Worcestershire sauce (optional)
Instructions:
- Start by slicing the bread into thick pieces. Brush each slice with olive oil and place them on a large rimmed baking sheet. Bake in the oven at 400 degrees Fahrenheit for about 6 minutes, or until toasted to your liking.
- While the bread is toasting, prepare the mushrooms. Clean the mushrooms with a damp paper towel, removing any dirt, and chop them into desired sizes. If using shiitake mushrooms, include the stems, but if using portabella mushrooms, omit the stems as they are too woody.
- Heat a large non-stick skillet over medium heat and add a tablespoon or two of olive oil or butter. You can also add a splash of dry sherry for extra flavor.
- Add the mushrooms to the skillet and season with salt and pepper. Cook the mushrooms, stirring occasionally, until they release their juices and soften. If using shiitake mushrooms, you can add chopped onions at this stage and cook until softened.
- Continue cooking the mushrooms over medium-high heat until all the liquid evaporates. This step intensifies their flavor. If using chicken stock, add a tablespoon and cook for another minute, creating a saucy mixture.
- In a separate non-stick pan, heat a tablespoon of butter or oil over medium heat. Crack an egg into a ramekin and then carefully slip it into the pan. Fry the egg to your desired doneness, ensuring the yolk remains runny. Repeat this step for each egg.
- To assemble the dish, place a spoonful of the mushroom mixture on top of each toasted bread slice. Top the mushrooms with a fried egg, allowing the yolk to create a rich sauce with the mushroom juices.
- Garnish with chopped parsley and serve immediately. Enjoy this delicious combination of flavors and textures!
Feel free to experiment with different types of mushrooms and seasonings to create your own unique version of this classic dish.
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Sautéed mushrooms with scrambled eggs
Ingredients:
- Eggs
- Mushrooms (white button, brown button, wild, or a mix)
- Butter
- Milk (optional, water can be used instead)
- Salt and pepper to taste
- Green onions or scallions
- Garlic
- Fresh herbs like chives, thyme, or rosemary (optional)
Instructions:
Start by heating a frying pan over medium-low heat. Add a generous knob of butter and let it melt completely. While the butter is melting, give the mushrooms a quick clean and slice them thinly. You can use any variety of mushrooms you like, from simple white buttons to a mix of wild mushrooms for a more complex flavor.
Once the butter is melted, add the mushrooms and green onions to the pan. Stir them well to coat with butter, and cook until the mushrooms are light brown and tender. This should take around 5 minutes. If you like your mushrooms with a bit of a crispy texture, you can cook them a little less.
While the mushrooms are cooking, crack a couple of eggs into a bowl and add a splash of milk or water. Beat the eggs until well combined, and season with salt and pepper. You can also add some chopped fresh herbs like chives, thyme, or rosemary at this stage for extra flavor.
When the mushrooms are ready, pour the egg mixture into the pan and stir everything together. Keep stirring until the eggs are scrambled and fluffy, which should take about another 5 minutes.
Serving Suggestions:
This dish is delicious on its own, but you can also serve it with some toasted sourdough bread. Simply brush both sides of a thick slice of sourdough with butter and toast it in a pan until golden and crunchy.
For a more substantial meal, you can top the toasted bread with the sautéed mushrooms and then add a fried egg on top. The runny yolk will create a delicious sauce when combined with the mushrooms.
And there you have it! A simple, tasty, and versatile dish that can be enjoyed any time of the day.
Bon appétit!
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Egg-free crumbed mushrooms
These mushrooms are crispy on the outside and soft on the inside, with a hint of lemon. They are addictive! The recipe is a keeper and is definitely a must-try for vegetarians and vegans.
Ingredients
- Mushrooms
- Panko breadcrumbs
- Cornflour
- Plain flour
- Baking powder
- Parmesan
- Salt
- Thyme
- Paprika
- Garlic
- Herb seasoning
- Lemon juice
- Water
- Oil for frying (vegetable, canola, peanut, or rapeseed oil)
Instructions
- Clean the mushrooms with a damp paper towel or a soft brush to remove any dirt. You can also de-stalk them for a nicer shape.
- Set up three bowls: one with cornflour, one with the Panko breadcrumbs, and one with the batter (made from flour, baking powder, parmesan, salt, thyme, paprika, garlic, herb seasoning, lemon juice, and water).
- Dip each mushroom first in the cornflour, then in the batter, and finally in the breadcrumbs. Make sure each mushroom is completely covered.
- Fry the mushrooms in hot oil on medium heat until they are golden brown and crisp.
- Enjoy as is or with a dip of your choice, such as vegan garlic mayo, lemon garlic mayo, whipped feta dip, or a standard yogurt dip.
Tips
- You can use gluten-free plain flour for a gluten-free version.
- The batter should be runny to ensure a crispy texture.
- You can use an air fryer instead of deep-frying, but the results may vary.
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Frying methods and temperatures
Frying mushrooms is a simple and rewarding skill to learn. It can elevate any dish and unlock the full flavour potential of these versatile fungi.
Firstly, it is important to select the right type of mushroom for frying. Secondly, the type of oil used can significantly impact the flavour and texture of fried mushrooms. Popular options include olive oil, avocado oil, and grapeseed oil. Olive oil adds a rich, fruity flavour to the mushrooms, while avocado oil and grapeseed oil have high smoke points, ideal for frying at higher temperatures.
When frying mushrooms, it is essential to heat the oil in a large skillet over medium to medium-high heat. The oil should be hot enough to sizzle when the mushrooms are added. It is important not to overcrowd the pan, as this will cause the mushrooms to steam instead of fry. Mushrooms should be spread into a single layer in the pan, allowing them to brown and crisp. Frying on a medium-high or high heat will help remove excess liquid and give the mushrooms a nice brown colour.
After frying, mushrooms can be seasoned with salt and pepper, as well as other spices like garlic powder, onion powder, or paprika. For a sweet and savoury treat, brush the fried mushrooms with a honey-soy glaze.
In addition to pan-frying, mushrooms can also be roasted in the oven, grilled for a smoky flavour, or air-fried for a crispy texture.
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Mushroom types for frying
Mushrooms are a versatile ingredient that can be cooked in a variety of ways, including frying, sautéing, grilling, baking, stewing, and roasting. They are a good source of vitamins and minerals and are low in calories.
When it comes to frying mushrooms, there are several types that work well. Here are some options:
Oyster Mushrooms
Oyster mushrooms have a wide cap and are creamy white in colour. They have a mild taste and are commonly used in Asian cuisine. They can be fried, but also work well in stir-fries and other dishes.
Shiitake Mushrooms
Shiitake mushrooms have a distinct umbrella shape and are dark brown or black. They have a slightly smoky flavour, making them a great addition to soups and stir-fries. Their flavour also works well when fried.
Cremini Mushrooms
Cremini mushrooms resemble white button mushrooms but have a darker brown colour. They have an earthy flavour and can be used as a meat substitute in vegetarian dishes. They can be fried, sautéed, or used in stir-fries.
Portobello Mushrooms
Portobello mushrooms, also known as portabello mushrooms, have large caps, typically 4-6 inches in diameter. They are dark brown or black and have a rich flavour. While they are often grilled or used as pizza toppings, they can also be fried.
White Button Mushrooms
White button mushrooms are small and can be fried to a golden crisp. They are commonly used in recipes that call for fried mushrooms.
When frying mushrooms, it is important to ensure they are cleaned and dried thoroughly. You can use a moist paper towel to wipe them, or rinse them under cold water and dry them promptly.
Frying mushrooms is a simple process that can add a unique flavour and texture to your dishes. You can experiment with different types of mushrooms and cooking methods to find your preferred combinations.
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Frequently asked questions
Fried mushrooms themselves do not contain eggs. However, fried mushrooms are often served with fried eggs on toast, or scrambled into eggs.
Egg-free crumbed mushrooms are mushrooms that are battered and coated in Panko breadcrumbs before being deep-fried. The breadcrumbs are lighter and airier, and don't absorb as much grease, resulting in a crispier texture.
Mushrooms can be scrambled into eggs, or served as a topping for fried eggs on toast. Mushrooms can also be sautéed with onions and sherry, and served on toast with a fried egg on top.
