Emily Johnson
Deep-fried breaded mushrooms are a tasty treat, perfect as a snack or a side dish. They are relatively easy to make and can be cooked in batches, making them a great option for parties or gatherings. The key to achieving the perfect golden, crispy texture is to heat the oil to the right temperature – around 350–375°F (180–200°C). This article will guide you through the process of preparing and deep-frying breaded mushrooms, ensuring they are cooked to perfection.
| Characteristics | Values |
|---|---|
| Oil temperature | 356-375°F (180-191°C) |
| Oil type | Peanut, vegetable, sunflower, rapeseed, or other oil with a high smoking point |
| Mushroom type | Button mushrooms, cremini mushrooms |
| Marinade | Soy sauce, Worcestershire sauce, balsamic vinegar, garlic powder, salt, pepper, thyme |
| Battering | Flour, egg, breadcrumbs (Panko), buttermilk |
| Seasonings | Old Bay seasoning, marjoram, garlic powder, salt, pepper, onion powder, paprika, baking powder |
| Cooking time | 2-4 minutes |
| Colour | Golden brown |
| Serving suggestions | Parsley, ranch dressing, garlic aioli, dips (chilli cheese, cowboy caviar, crispy fried pickles) |
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What You'll Learn
Marinating the mushrooms
Prepare the Marinade
In a zip-lock bag, combine your chosen marinade ingredients. One recommended combination is 2 tablespoons of soy sauce, 1 tablespoon of Worcestershire sauce, some balsamic vinegar, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. You can also add some thyme to this mixture for extra flavour. Stir the ingredients together with a fork until well blended.
Add the Mushrooms
Choose your mushrooms, keeping in mind that smaller mushrooms are best for frying. Button mushrooms are a good option due to their mild flavour. Clean the mushrooms thoroughly before marinating, as they can be quite dirty. You can trim the stalks if they are long, but it is not necessary to remove them completely. Place the mushrooms in the zip-lock bag with the marinade, making sure they are fully coated. Seal the bag and swish it around with your hands to distribute the marinade evenly.
Marinating Time
Leave the mushrooms to marinate for at least 30 minutes, but no more than an hour. Shake the bag occasionally during this time to ensure the mushrooms are fully coated in the marinade. Keep a close eye on them, as they will start to shrink due to the salt and vinegar content of the marinade if left for too long.
Prepare for Breaded Coating
Once the mushrooms have finished marinating, shake off any excess marinade. The next step is to coat the mushrooms in flour, followed by an egg wash and breadcrumbs. You can season the flour with salt and herbs for extra flavour. Repeat this process for a double coating of breading, ensuring the mushrooms are completely covered.
Frying
Heat your oil to the desired temperature, typically around 350-375°F. Carefully add the breaded mushrooms in batches, frying for 2-4 minutes until they are golden brown. Remove them from the oil and drain on a cooling rack with paper towels underneath to absorb excess oil. Serve immediately with your favourite dip or sauce. Enjoy!
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Preparing the batter
Next, coat the mushrooms in flour. You can do this by placing the mushrooms in a zipper storage bag with some flour and shaking the bag to coat the mushrooms. Alternatively, you can dip the mushrooms in flour, tapping off any excess. After coating the mushrooms in flour, dip them in egg, and then coat them in breadcrumbs. You can season the breadcrumbs with Old Bay seasoning, marjoram, garlic powder, and salt, or use pre-seasoned breadcrumbs. For extra flavour, you can also add some salt to the flour and egg mixtures.
Finally, repeat the process, dipping the mushrooms in egg and coating them with breadcrumbs for a second time. Make sure to fully coat the mushrooms at each stage, especially during the final breadcrumb coating.
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Coating the mushrooms
Now, it's time to coat the mushrooms. Start by coating the mushrooms in plain flour, shaking off any excess. Then, dip them in eggs or buttermilk, ensuring they are fully coated. Finally, coat the mushrooms generously in breadcrumbs, such as Panko or seasoned breadcrumbs. You can also add extra seasonings like salt and herbs to your breadcrumbs for an extra kick of flavour. Repeat this process for a double coating, ensuring a thick and crispy layer.
Some chefs recommend marinating the mushrooms before coating them. Create a marinade with soy sauce, Worcestershire sauce, balsamic vinegar, garlic powder, salt, and pepper. Let the mushrooms soak in this mixture for 30 minutes to an hour, shaking the bag occasionally to distribute the marinade evenly. This step adds a depth of flavour to your mushrooms, ensuring they are juicy and tasty.
Once your mushrooms are coated, let them sit on a rack for a few minutes to allow the batter to set and dry before frying. This step helps ensure that your batter adheres to the mushrooms and creates that desirable crispy texture when fried.
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Deep frying
Firstly, prepare the mushrooms by trimming the stalks if they are long or uneven. Then, clean the mushrooms with a damp paper towel or cloth, or rinse them briefly in a colander. You can also add flavour by marinating the mushrooms. One recipe suggests a marinade of soy sauce, Worcestershire sauce, balsamic vinegar, garlic powder, salt, and pepper. Leave the mushrooms to marinate for 30 minutes to an hour, shaking the bag occasionally to distribute the marinade.
Next, prepare the breading station. In one bowl, add flour, and in another bowl, beat an egg and add milk or buttermilk. In a third bowl, combine breadcrumbs with seasonings like Old Bay seasoning, marjoram, garlic powder, salt, and pepper. You can also add herbs and spices to the flour for extra flavour.
Now, bread the mushrooms. First, coat them in flour, then dip them in the egg mixture, and finally, coat them generously with the seasoned breadcrumbs. Repeat this process for a second layer of breading.
Heat your oil to 350-375°F (180-200°C). Use an oil with a high smoking point, such as vegetable, sunflower, or rapeseed oil. Avoid olive oil, as it has a low smoking point and will smoke out your kitchen. Carefully add a few mushrooms to the hot oil at a time, being careful not to crowd the pot or pan. Deep fry the mushrooms for 2-4 minutes, stirring occasionally, until they are golden brown and crispy.
Remove the mushrooms from the oil with a slotted spoon and place them on a cooling rack with paper towels underneath to absorb excess oil. Season with a sprinkle of salt while they are still hot. Serve immediately with your favourite dip or sauce, such as ranch dressing, garlic aioli, or chili cheese dip. Enjoy!
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Serving suggestions
Deep-fried breaded mushrooms are perfect for dipping, serving as an appetizer, and enjoying with friends. They can be served with your favourite dip or sauce, such as ranch dressing, garlic aioli, or drawn butter. They can also be served with a variety of hearty appetizers such as potato skins and baked chicken wings.
When serving deep-fried breaded mushrooms, it is important to ensure that they are cooked properly. The mushrooms should be golden brown and crispy on the outside, and cooked through on the inside. It is also important to consider the size of the mushrooms when cooking, as smaller mushrooms will cook more quickly and larger mushrooms may need to be cut into smaller pieces.
To ensure that the mushrooms are crispy, it is important to coat them evenly in the batter and to use an oil with a high smoking point, such as vegetable, sunflower, or rapeseed oil. Olive oil is not recommended as it has a low smoking point and can smoke out the kitchen. The oil should be heated to around 350ºF/175ºC before adding the mushrooms, and the mushrooms should be fried in small batches to avoid overcrowding.
Deep-fried breaded mushrooms can be served as a snack or appetiser, or as a side dish to a main course. They can also be served as part of a larger meal, such as a burger or sandwich. When serving deep-fried breaded mushrooms, it is important to consider the other flavours and textures on the plate to create a well-rounded and enjoyable dining experience.
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Frequently asked questions
The oil should be heated to around 350ºF/175ºC to 375ºF.
Deep fry the mushrooms in batches for 3 to 5 minutes, or until golden brown.
If you don't have a thermometer, use a wooden spoon or skewer and dip it into the oil. If the oil is ready, bubbles will form around the wood and float to the surface.
White button mushrooms are a popular choice due to their mild flavour and smaller size. However, cremini, chestnut, portobello, chanterelle, and oyster mushrooms can also be used.
Deep-fried breaded mushrooms can be served with a variety of sauces such as ranch dressing, garlic aioli, or a mayo, ketchup, and horseradish sauce with a dash of hot sauce.
