Preparation Instructions
1. Prepare the mushrooms
Clean the mushrooms using a damp cloth or brush to remove the soil.
Cut them in half if they are large or leave them whole if they are small.
2. Set up the breading stations
In a shallow dish, beat the eggs with a pinch of salt and pepper.
In a second plate, pour the flour.
In a third, mix the breadcrumbs with the parmesan, paprika, garlic powder, a little salt and pepper.
3. Bread the mushrooms
Coat each mushroom in flour, then in beaten eggs, and finally in the breadcrumb mixture.
Press lightly to ensure the coating adheres well.
4. Cooking
Frying option:
Heat oil in a frying pan or deep fryer to 170–180°C.
Fry the mushrooms in small batches until golden brown and crispy (about 3 to 4 minutes). Drain on paper towels.
Oven option:
Preheat the oven to 200°C.
Arrange the mushrooms on a baking sheet lined with baking paper and lightly spray with oil.
Bake for 20 to 25 minutes, turning them halfway through cooking, until they are golden brown.
Tips & Tricks
Panko :
prefer this Japanese breadcrumb for a lighter, golden crispness.
Parmesan :
It adds a delicious umami flavor, but you can substitute grated Gruyère cheese or omit it for a vegan version.
Herbs :
Sprinkle with fresh chopped parsley when serving for a touch of freshness.
Side Sauces :
Serve with garlic yogurt sauce, barbecue sauce, or hot sauce.
Storage :
Best eaten warm to keep them crispy, but you can reheat them in the oven the next day.
Conclusion
These crispy breaded mushrooms are a great way to reinvent this often underrated vegetable. Quick, easy, and incredibly tasty, they’ll delight young and old alike. Try this recipe at your next cocktail party or to surprise your guests—it’s a guaranteed hit!
