John Miller
Breaded mushrooms are a delicious snack, side dish, or appetizer. They can be baked or fried, and are often served with a dip. They are typically coated in a breading mixture of flour, cornstarch, eggs, and breadcrumbs, and seasoned with salt, pepper, garlic powder, and other herbs and spices. The mushrooms are then either deep-fried in oil or baked in an oven until golden brown and crispy. This results in a tasty, crunchy treat that can be enjoyed as a snack or appetizer, and is a great way to include more vegetables in your diet.
| Characteristics | Values |
|---|---|
| Type of Dish | Appetizer, Side Dish |
| Cuisine | American |
| Diet | Vegetarian, Vegan |
| Ingredients | Mushrooms, Flour, Cornflour, Breadcrumbs, Eggs, Buttermilk, Oil, Salt, Pepper, Spices, Herbs |
| Equipment | Mixing Bowls, Baking Sheet, Air Fryer, Oven, Candy Thermometer |
| Cooking Method | Frying, Baking |
| Cooking Time | 8-16 minutes |
| Serving Temperature | Warm |
| Serving Suggestions | Dips (Ranch, Marinara, Aioli, etc.), Sauces (Chilli Cheese Dip, Garlic Mayo, etc.) |
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What You'll Learn
Choosing the mushrooms
When choosing mushrooms to bread, there are a few factors to consider, such as the type of mushroom, the size, and whether to include the stems. Firstly, the type of mushroom you select will depend on your personal preference and the availability of fresh mushrooms in your region. Common varieties used for breading include white button mushrooms, cremini (also known as baby bella), shiitake, and portobello mushrooms. White button mushrooms are small and versatile, making them a popular choice. Cremini mushrooms have a slightly more earthy flavour, while shiitake mushrooms offer a distinct umami taste. Portobello mushrooms are larger and meatier, providing a substantial bite, but some may prefer smaller mushrooms for breading as they roast more evenly.
It is recommended to select small to medium-sized mushrooms for breading, as larger ones may be harder to coat evenly and can be more cumbersome to eat as a snack or appetiser. When preparing your mushrooms, it is essential to clean them thoroughly. Use a damp paper towel or rinse them under cold water, ensuring you dry them promptly and thoroughly with a paper towel or clean cloth. Removing the stems is optional, but it can give your breaded mushrooms a nicer shape and make them easier to eat.
If you decide to remove the stems, you can chop them finely and add them to sauces or dips served alongside your breaded mushrooms. Alternatively, you can use the stems in other recipes, such as stir-fries or omelettes, to reduce waste. Once your mushrooms are cleaned and prepared, you can begin the breading process. The breading technique involves coating the mushrooms in a dry ingredient, such as flour or cornstarch, followed by a wet ingredient like egg or buttermilk, and finally rolling them in breadcrumbs. This three-step process ensures a thick and crispy coating that will satisfy your cravings for crunchy, golden breaded mushrooms.
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Preparing the breading station
Firstly, ensure you have clean mushrooms. You can gently wipe each mushroom with a damp paper towel to remove any dirt. Alternatively, you can rinse them under cold water and then dry them thoroughly with a paper towel. Removing the stalks is optional, but it gives the mushrooms a nicer shape for breading.
Now, it's time to assemble your breading station. You can use either three decent-sized containers with lids or mixing bowls. In the first container, combine plain flour with seasonings like salt, pepper, garlic powder, and any desired herbs. You can also add cornstarch, baking powder, or cornflour to the flour mixture for an extra crispy coating. The second container will hold your wet mixture. You can use beaten eggs, buttermilk, or a plant-based batter. If you're feeling adventurous, you can even add a little beer to the wet mixture for a unique flavour. The third container is for your breadcrumbs. Panko breadcrumbs are excellent for a crunchier texture, but regular breadcrumbs work too. Season your breadcrumbs with salt, pepper, garlic powder, dried parsley, or any other seasonings you prefer.
Once your breading station is set up, you're ready to start dipping and coating your mushrooms. Remember to use one hand for the wet mixture and the other hand for the dry ingredients to avoid messy fingers.
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Making the batter
Now that your breading station is set up, it's time to start dipping the mushrooms. You can dip the mushrooms directly into each container, or you can sprinkle the cornflour over the mushrooms in a large container and gently shake to ensure they are fully coated. Start by coating each mushroom with a light layer of flour. Then, dip the floured mushroom into the egg mixture, letting any excess drip off. Finally, fully coat the mushroom with the breadcrumb mixture. Make sure each mushroom is completely covered. This process will give your breaded mushrooms a nice, thick batter that will result in a crispy, golden exterior.
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Coating the mushrooms
To coat the mushrooms, you will need to prepare three bowls. In the first bowl, place the flour and season with salt and pepper to taste. You can also add other herbs and spices such as oregano, garlic powder, cayenne, basil, and thyme. In the second bowl, beat the eggs with a small amount of milk. In the third bowl, add the breadcrumbs and season with salt, pepper, and garlic powder, and dried parsley. You can also add cheese, paprika, or other spices to the breadcrumbs for extra flavour.
Once you have prepared the bowls, it is time to start coating the mushrooms. First, make sure the mushrooms are completely dry. You can use a damp paper towel to gently wipe each mushroom clean, or rinse them under cold water and dry them thoroughly with a paper towel. If you want a thicker batter, you can also dip the mushrooms in cornflour or cornstarch before beginning the coating process.
Next, coat each mushroom with a light coating of flour, shaking off any excess. Then, dip the floured mushroom into the egg mixture, letting any excess drip off. Finally, fully coat the mushroom with the breadcrumb mixture, making sure it is completely covered. You can use one hand for the egg mixture and the other hand for the breadcrumbs to avoid getting your fingers messy.
Once all the mushrooms are coated, they are ready to be cooked. You can bake or fry them, depending on your preference. If baking, place the mushrooms in an even layer on a baking sheet and bake for 8-16 minutes, or until golden brown and tender. If frying, heat vegetable oil in a pot or fryer to 375 degrees Fahrenheit and carefully add the mushrooms, frying in small batches until golden brown.
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Frying or baking the mushrooms
Frying the mushrooms:
To fry your breaded mushrooms, you will need to heat some oil in a Dutch oven, heavy pot fryer, or a flat-top stove over medium heat to 375 degrees. Vegetable oil is a good option, but you can also use other neutral oils such as canola oil, peanut oil, or rapeseed oil. If you are not using a deep fryer, use a candy thermometer to monitor the temperature. To help maintain a constant frying temperature, work in small batches. Carefully add a few mushrooms at a time to the hot oil, frying until golden brown. Using a slotted spoon, remove the fried mushrooms and place them on paper towels or a wire rack to drain the excess grease. Fried mushrooms are best served warm and crispy, with your favourite dipping sauce.
Baking the mushrooms:
Preheat your oven to 375 degrees. Prepare your mushrooms by coating them with a light layer of flour, then dipping them in an egg mixture, and finally coating them with breadcrumbs. Place the mushrooms on a baking sheet and lightly coat them with cooking spray. Bake for 8-16 minutes, or until they turn golden brown. Serve immediately with your choice of dip. Baking is a healthier alternative to frying, resulting in crispy and flavorful mushrooms without the guilt of deep-fried food.
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Frequently asked questions
You will need mushrooms, flour, breadcrumbs, eggs, oil, salt, and pepper. You can also add extra spices and herbs such as garlic powder, cayenne, thyme, and basil.
Yes, gently wipe each mushroom with a damp paper towel to remove any dirt. You can also rinse them under cold water and dry them thoroughly with a paper towel.
First, coat the mushrooms with a light layer of flour. Then, dip them in beaten eggs, and finally, coat them evenly with the breadcrumb mixture. You can also add cornflour or cornstarch before dipping them in the batter for a thicker coating.
You can either fry or bake them. For frying, heat oil in a pan or pot to 375 degrees Fahrenheit and carefully add the breaded mushrooms, frying until golden brown. For baking, place the breaded mushrooms on a baking sheet and bake at 400 degrees Fahrenheit for 8-10 minutes or until golden brown.
Breaded mushrooms go well with various dips or sauces such as ranch dressing, garlic aioli, marinara sauce, or a spicy chili cheese dip. You can also serve them as a side dish or appetizer.
