Sarah Brown
Breaded mushrooms are a delicious treat, perfect as a snack or a side dish. They are crunchy on the outside and juicy on the inside. The process of making them is simple: coat the mushrooms in flour, then dip them in egg, and finally, roll them in breadcrumbs. The mushrooms are then baked or fried until golden brown and crispy. The key to achieving the perfect breaded mushrooms is to ensure that the mushrooms are completely dry before coating them and to season the flour and breadcrumbs generously. Additionally, it is important to use an oil with a high smoking point, such as vegetable oil, canola oil, or peanut oil, to avoid burning. Breaded mushrooms can be served with various dips, such as ranch dressing, marinara sauce, or garlic aioli. They can also be made vegan by using plant-based alternatives for the batter and cheese.
| Characteristics | Values |
|---|---|
| Type of mushroom | Cremini, pearl, chestnut, oyster, portobello, button, white, baby bella |
| Flour | Plain, gluten-free, cornflour |
| Batter | Plant-based, egg, egg whites, egg yolks, milk, water |
| Breadcrumbs | Panko, fine-crumb, gluten-free, regular |
| Seasoning | Salt, pepper, garlic powder, dried oregano, dried parsley, paprika, Parmesan cheese, onion powder, arrowroot powder, cayenne pepper, black pepper |
| Oil | Vegetable, peanut, canola, olive, rapeseed |
| Dips | Ranch dressing, garlic aioli, marinara, garlic dip, tomato salsa, spicy tahini sauce |
| Cooking method | Deep-frying, pan-frying, air fryer, baking |
| Baking temperature | 400°F/200°C, 450°F |
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What You'll Learn
How to choose the right mushrooms for breading
When it comes to choosing the right mushrooms for breading, there are a few factors to consider. Firstly, it is important to select mushrooms that are fresh and firm, avoiding any that are wilted or slimy. Look for mushrooms with intact caps and gills, free from bruises or discolouration.
The type of mushroom is also a key consideration. Button mushrooms, including white button and baby bella/cremini varieties, are popular choices due to their versatility and ease of cooking. Portobello mushrooms, with their larger size and meaty texture, can be a good option for a more substantial dish. Other varieties such as chestnut, oyster, and chanterelle mushrooms can also be used, each offering unique flavours and textures.
Size is another important factor. Smaller mushrooms are often preferred for breading as they cook more evenly and have a better surface-to-volume ratio for a crispy coating. However, larger mushrooms like portobellos can be sliced or cut into manageable pieces for breading.
When selecting mushrooms, it is advisable to choose those with intact stems. The stems can be trimmed to ensure uniform size, but it is generally preferable to keep them attached. This helps the mushrooms retain their shape during the breading and cooking process.
Lastly, consider the flavour profile you want to achieve. Different mushroom varieties offer distinct flavours, ranging from earthy and nutty to more subtle and mild tastes. Some mushrooms pair better with specific herbs and spices, so choosing the right type can enhance the overall flavour of your dish.
By considering freshness, variety, size, stem condition, and flavour, you can choose the right mushrooms for breading, ensuring a delicious and successful outcome.
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How to prepare the mushrooms for breading
Preparing mushrooms for breading is a simple process, but there are a few key steps to follow to ensure the best results. Firstly, choose the right mushrooms. Firm mushrooms are best, as softer varieties can become mushy when fried. White button mushrooms are a popular choice, but you can also use cremini, chestnut, portobello, or oyster mushrooms.
Once you've selected your mushrooms, it's time to clean and trim them. Wipe the mushrooms with a paper towel or a kitchen towel to remove any dirt. If they are still dirty, use a wet sponge or rinse them quickly under cold water, then dry them thoroughly. Trimming the stems a little will also help to create an even texture. If your mushrooms vary in size, cut them into halves or quarters to ensure consistent cooking.
Before coating your mushrooms, it's important to prepare the breading station. In one bowl, mix flour with spices, garlic powder, or seasoned salt. You can also add cornflour or breadcrumbs to this mixture for a thicker coating. In a separate bowl, prepare an egg wash by whisking together eggs and milk or buttermilk. Finally, pour breadcrumbs into another bowl; Panko breadcrumbs are a popular choice as they create a light, flaky exterior.
Now, you're ready to begin breading your mushrooms. Start by tossing the cleaned and trimmed mushrooms in the flour mixture, ensuring they are well coated. Then, dip them into the egg mixture, followed by the breadcrumbs. Make sure each mushroom is thoroughly coated before moving on to the next step.
Follow these steps, and you'll have perfectly prepared mushrooms ready for frying or baking!
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How to make the breading stick to the mushrooms
To make the breading stick to the mushrooms, you can follow these steps:
Firstly, prepare your mushrooms. Clean the mushrooms with a damp paper towel or cloth, or rinse them in a colander, but be careful not to soak them in water. You can also sprinkle them with salt. Slice the ends off the mushrooms, and cut larger mushrooms into halves or quarters so that they are all roughly the same size.
Next, prepare your breading station. You will need three containers or bowls. In the first container, mix flour with your chosen seasonings. You can use plain flour, or a mixture of flour, cornstarch, baking powder, and salt. In the second container, beat some eggs with a small amount of milk or water. In the third container, add your chosen breadcrumbs. You can use plain, Italian, panko, or Kroger roasted garlic breadcrumbs, and season them to your preference.
Now you are ready to bread your mushrooms. First, dredge each mushroom in the flour mixture, shaking off any excess. Then, dip the mushroom into the egg mixture, again letting any excess drip off. Finally, roll the mushroom in the breadcrumbs until all of the wet batter is covered. You can use a slotted spoon for this step. Repeat these steps until all of your mushrooms are breaded.
Once your mushrooms are breaded, they are ready to cook. You can deep-fry, air-fry, or bake them. To deep-fry, pour enough oil into your pan to cover the mushrooms by about one to two inches. Heat the oil to 350°F, then carefully add the mushrooms in small batches. Fry for around six to ten minutes, turning them halfway through, until they are golden brown. If you are using an air fryer, heat it to 375°F and cook the mushrooms for around seven minutes. To bake, place the mushrooms on a baking tray and cook for around 15 minutes.
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How to fry the mushrooms
Frying breaded mushrooms is a straightforward process, but it does require some preparation and attention to safety. Here is a detailed, step-by-step guide on how to fry breaded mushrooms:
Prepare the Mushrooms
Start by cleaning and drying your mushrooms. Rinse them with cool running water, and then dry them promptly with paper towels or a clean cloth. You can also use a salad spinner to remove excess water. Trimming the stems a little bit can help with the coating process.
Set Up Your Breading Station
Having all your ingredients and tools ready will make the breading process easier and less messy. You will need separate containers for the wet batter and the dry breading. For the wet batter, you can mix flour, cornstarch, baking powder, and salt in a bowl, and then add water or plant milk to create a thick slurry. You can also add garlic and onion powder to the wet batter for extra flavour. In another container, prepare your dry breading by mixing breadcrumbs with seasonings such as paprika, dried oregano, parsley, salt, and pepper. You can use regular breadcrumbs or panko breadcrumbs for a crunchier texture.
Coat the Mushrooms
This step can be a bit messy, so you may want to use one hand for the wet batter and the other for the dry breading. First, dip each mushroom into the wet batter, letting the excess batter drip off. Then, roll the mushroom in the dry breading until it is completely coated. Place the coated mushrooms on a clean plate and repeat until all mushrooms are breaded. You can also use a fork or a slotted spoon for this step to avoid getting your hands messy.
Heat the Oil
Choose an oil that can withstand high temperatures, such as vegetable, olive, or canola oil. Pour enough oil into your pan to deep-fry the mushrooms, typically between 1-2 inches (3-5 cm) deep. Heat the oil to 350°F (177°C) using a candy thermometer to monitor the temperature. Be very careful when heating oil, as it can pose a fire hazard. Always supervise the stove when heating oil, and keep children and pets away from the stove.
Fry the Mushrooms
Once the oil is hot, carefully add the breaded mushrooms in small batches to maintain the oil temperature. Use a spoon or tongs to gently place the mushrooms into the oil, being careful not to splatter the hot oil. Fry the mushrooms for 2-10 minutes, depending on the size of the mushrooms and your desired level of doneness. Flip them halfway through to ensure even cooking. The mushrooms are done when they turn golden brown and develop a crispy texture.
Drain and Serve
Remove the fried mushrooms from the oil and place them on paper towels or a wire rack to drain the excess oil. Let them cool for at least a few minutes before serving as they will be extremely hot. Breaded mushrooms are best served warm, so don't let them cool completely. You can serve them as-is or with your favourite dipping sauce, such as ranch dressing, garlic aioli, or chili cheese dip. Enjoy the crispy, golden goodness of your freshly fried mushrooms!
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How to store leftover mushrooms
To store leftover mushrooms, it is important to keep them dry as mushrooms are highly perishable due to their high water content. They also absorb moisture and odours from their surroundings.
If you have cooked mushrooms, they should be refrigerated as soon as they are cool. Consume these leftovers within 3 days.
For raw mushrooms, the best way to store them is to wrap them in a paper towel and place them in a bowl or open plastic bag in the refrigerator. Paper bags are even better than plastic bags as they absorb moisture. You can also use a net bag, like the kind onions are packaged in, and hang the bag from a hook or nail. If they are in sunlight, they will also absorb vitamin D. If you don't use the mushrooms right away, they will dry out and you can reconstitute them.
If you wish to store raw mushrooms for longer, you can freeze or dehydrate them. To freeze, cook, blanch, sauté, poach, or steam the mushrooms first to help lock in their texture and flavour. Then, freeze them on a parchment paper-lined baking sheet until each one is frozen solid. Store the frozen mushrooms in an airtight, vacuum-sealed plastic bag. Frozen mushrooms can be stored for up to 12 months.
Dried mushrooms can be stored at room temperature for up to 3 years. To dry mushrooms, use a dehydrator or air-drying technique, which involves placing mushrooms in a mesh container with good airflow for about a week. Once completely dry, store them in an airtight glass jar.
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Frequently asked questions
You can use any type of mushroom, but some popular options include pearl, cremini (baby bella), chestnut, portabello, and button mushrooms.
You will need flour, eggs, breadcrumbs, oil for frying, and any desired seasonings. Some popular seasonings include garlic, Parmesan cheese, paprika, salt, and pepper.
First, coat the mushrooms with a light layer of flour. Then, dip them into a mixture of beaten eggs. Finally, coat the mushrooms with the breadcrumb mixture.
You can cook breaded mushrooms by deep-frying, pan-frying, air-frying, or baking them. Deep-frying will give the mushrooms a true crispy crust, while baking is a healthier alternative.
If deep-frying, cook the mushrooms in oil heated to around 350°F (177°C) until they are golden brown. If baking, cook at 350°F (175°C) for 12-16 minutes or until golden brown.
