Bella Mushrooms: Frying Up A Storm

Fried baby bella mushrooms are a tasty treat that can be made in several ways. Baby bella mushrooms are a more mature version of white button mushrooms, and they are brown and more flavourful. They can be fried in butter or olive oil, and seasoned with salt, pepper, and garlic. They can also be battered and deep-fried, and served with cocktail sauce or creamy horseradish sauce. Fried baby bella mushrooms are a versatile dish that can be served as a side or added to pasta, toast, casseroles, or burgers. They are also nutritious, low in calories, and a good source of vitamins and minerals.

Sautéed baby bella mushrooms

Ingredients

To make sautéed baby bella mushrooms, you will need:

• Baby bella mushrooms
• Butter
• Olive oil
• Garlic
• Thyme
• Salt
• Pepper
• Lemon juice (optional)

Method

First, clean and slice the mushrooms. Rinse them under water and then pat them dry before cutting them into thin slices.

Next, heat butter and olive oil in a large skillet over medium-high heat. Once the butter has melted, add the sliced mushrooms, salt, and pepper. Sauté for about 5 minutes, stirring frequently.

Then, add the garlic and herbs and continue cooking for another 3-4 minutes. Finally, squeeze some lemon juice over the mushrooms, if desired, and garnish with additional herbs. Serve and enjoy!

Variations

There are several variations and additions you can make to the basic recipe:

• Use white button mushrooms or shiitake mushrooms instead of baby bella mushrooms.
• Add marsala cooking wine, red wine, sherry, or broth for extra flavor.
• Include teriyaki sauce for a salty kick.
• Substitute butter with heart-healthy olive oil.
• Experiment with different herbs such as oregano, parsley, or chives.

Fried baby portabella mushrooms

Baby Portabella mushrooms, also known as baby Bella mushrooms, are a mature version of white button mushrooms. They are darker brown and have a more intense flavour. Portobello mushrooms are essentially the same as baby Portabellas, but they are even larger and meatier.

How to Fry Baby Portabella Mushrooms

Frying baby Portabella mushrooms is a quick and easy process. Here is a step-by-step guide:

• Clean and slice the mushrooms: Rinse the mushrooms under water and pat them dry. You can leave the mushrooms whole, slice them in half, or cut them into thin slices (about 1/4 inch thick).
• Prepare the batter (optional): If you want a crispy coating on your mushrooms, prepare a batter by mixing flour, cornstarch, baking powder, and salt in a bowl. Add water to create a batter with the consistency of your liking.
• Dip and coat the mushrooms (optional): Dip the cleaned mushrooms into the batter, letting the excess drip off. Then, roll the battered mushrooms in Panko breadcrumbs to coat them evenly.
• Heat the oil: Heat a large skillet or pan over medium-high heat. Add olive oil, butter, or another oil of your choice (truffle oil is recommended for a superior flavour). You can also use a mild pilsner beer instead of oil for a unique twist.
• Add seasonings: Once the oil is hot, add your desired seasonings. Rich seasonings such as crushed red peppers, cumin seeds, ground cinnamon, cardamom pods, ginger, or garlic are excellent choices. You can also use a combination of garlic powder and black pepper for a bold flavour.
• Fry the mushrooms: When the seasonings become aromatic, add the sliced baby Portabella mushrooms to the pan. Cook the mushrooms for around 5-8 minutes, stirring frequently to prevent burning. If you are using battered and coated mushrooms, deep-fry them in the oil until they turn golden brown.
• Finish and serve: Once the mushrooms are tender and cooked to your liking, remove them from the pan with a slotted spoon to drain excess oil. Serve immediately.

Serving Suggestions

• Straight out of the pan as a simple side dish
• Accompanied by meat such as steak, chicken, beef, pork, or fish
• Tossed with pasta
• On sandwiches or burgers
• On toast
• As a topping for pizza
• With rice and vegetables
• As a filling for omelettes, quiches, or frittatas
• In a mushroom soup or risotto

Crispy tempura baby portabella mushrooms

This recipe for crispy tempura baby portabella mushrooms is a long-time favourite at Black Angus Steakhouse and is easy to make at home.

Ingredients

• Baby portabella mushrooms
• Chipotle seasoning
• Tempura mix
• Japanese breadcrumbs
• Vegetable oil
• Horseradish
• Sour cream

Method

First, wash the baby portabella mushrooms and drain. Cut any mushrooms over 1 inch in diameter in half. Dust chipotle seasoning over the mushrooms. Prepare the tempura mix as directed on the package. Coat the baby portabellas in the batter and drain for a few seconds. Roll the mushrooms in Japanese breadcrumbs until coated. Deep fry the mushrooms in vegetable oil for 3 minutes or until golden brown. To serve, mix the horseradish and sour cream in a small bowl.

Tips

For a healthier option, use a slotted spoon to remove the fried mushrooms from the skillet. This will allow excess oil to drain, reducing the calories and fat in the dish.

Variations

Try experimenting with different seasonings and spices to flavour the oil. Rich seasonings such as crushed red peppers, cumin seeds, ground cinnamon, cardamom pods, ginger, or garlic are ideal for fried portabellas. You can also add some grated parmesan cheese on top.

Storage

Fried mushrooms do not keep particularly well, but leftovers will last for around 12 hours in the refrigerator. You can also freeze cooked mushrooms for up to six months.

Pan-fried baby bella mushrooms

Ingredients

• Baby Bella mushrooms
• Butter
• Olive oil
• Salt
• Pepper
• Garlic
• Lemon juice
• Herbs (optional)

Method

• Clean and pat dry the baby bella mushrooms.
• Thinly slice the mushrooms.
• Heat butter and olive oil in a large skillet over medium-high heat.
• Once the butter has melted, add the sliced mushrooms.
• Season with salt and pepper.
• Sauté for about 5 minutes.
• Add the garlic and herbs, if using.
• Continue cooking and stirring frequently for about 3-4 minutes.
• Squeeze lemon juice over the cooked mushrooms.
• Garnish with additional herbs, if desired.

Tips

• Avoid overcrowding the pan to prevent the mushrooms from steaming.
• Season the mushrooms towards the end of cooking to prevent them from releasing too much moisture early on.
• For extra flavour, use truffle or porcini salt instead of regular salt.
• You can also add other vegetables to the pan, such as onions or bell peppers.
• Baby Bella mushrooms can also be roasted, grilled, or cooked in an air fryer.

Baby bella mushrooms as a steak topping

Baby bella mushrooms, also known as cremini mushrooms, are a delicious steak topping. They are darker and more flavourful than white button mushrooms, with a deep earthy flavour and meaty texture that pairs perfectly with beef.

To prepare the baby bella mushrooms as a steak topping, you can follow this recipe:

First, heat butter and olive oil in a large skillet over medium-high heat. When the butter has melted, add the sliced mushrooms along with salt and pepper. Sauté for about 5 minutes, then add the garlic and herbs and continue cooking for about 3-4 minutes. Finally, squeeze some lemon juice over the mushrooms and garnish with additional herbs, if desired.

You can also add other ingredients to enhance the flavour of the mushrooms. Some people like to add a splash of soy sauce, balsamic vinegar, or Worcestershire sauce to the mushrooms while cooking. You can also include chopped yellow onions when sautéing for extra sweetness. If you want to omit the wine, you can add an extra pat of butter to make garlic butter mushrooms.

Baby bella mushrooms are versatile and can be used in various dishes. They are commonly used as a side dish, but they can also be mixed into pasta, served on toast, or added to a casserole. When paired with steak, they make for a delectable combination that is sure to impress.

Frequently asked questions