Happy happy Friday! It’s good to be back to my old frying ways, but, but, but… with a brand-spanking new recipe.
Mushrooms. What can I say about them? Here’s something: I love them.
I’ll never quite get the people who don’t, and this post isn’t for them. But if you’re a fan of mushrooms, what they stand for (a long life according to us Chinese), their texture and taste, and if you like fried food, then you’ll love this recipe for fried mushrooms.
And no, today’s post doesn’t mean that my school and work commitments have gotten any less busy. In fact, I have quite a few hours of group-project work to tend to tonight, and 9 hours of class plus a final tomorrow, but sometimes, the only solution for feeling overwhelmed is giving yourself one more thing to do, as long as that one thing is something you love. That might seem counterintuitive, but it seems to work for me.
Now let’s try to make these fried mushrooms work for you.
You’ll need: 2 jars of whole mushrooms, 1 cup regular bread crumbs, 1 cup shredded Mexican cheese blend, 1 tablespoon garlic powder, 1 egg, half a cup of heavy cream, and oil for frying.
Feel free to use mushrooms not from a jar. I went with the jarred kind because they’re juicier, and maybe even cuter.
Coat mushrooms by first dipping them into a bowl of bread crumbs, cheese and garlic powder, then into a heavy-cream egg wash, before coating them one last time in a second bowl of bread crumbs and cheese.
Fry at 350 degrees until golden brown.
Serve with a side of chipotle ranch dipping sauce or sauce of your choosing.
Sure, these fried mushrooms taste great enough that you can easily just eat them straight up, but if you’re going to go through the trouble of frying up a fungus, you might as well see this through to the end.
Just give in. And with that, I’ll leave you with one more picture of unapologetically fried mushrooms.
I hope you have yourself a greatly relaxing and productive weekend. TGIFryday.
- 2 jars whole mushrooms
- 1 cup plain bread crumbs
- 1 cup shredded Mexican cheese blend, pulsed in the food processor a few times
- 1 tablespoon garlic powder
- ½ cup heavy cream
- 1 egg
- oil for frying
- ⅓ cup ranch dressing
- 2 teaspoons chipotle hot pepper sauce
- In a heavy-bottomed pan, heat 1 to 2 inches of vegetable oil over medium heat to 350 degrees.
- Meanwhile, drain mushrooms and pat them dry with a paper towel.
- In a small bowl, combine and mix bread crumbs, shredded Mexican cheese and garlic powder. Split the contents into two separate shallow dishes.
- In a third shallow dish, give the heavy cream and egg a good whisk to make a wash.
- Next, take mushrooms one at a time and dip them in the first bowl of bread crumbs and cheese mixture, then into the egg and cream wash, and finally into the second bowl of crumbs and cheese until well coated.
- Lay dipped mushrooms on a clean plate and repeat the dipping and coating.
- Now it's time frying time. Move your coated mushrooms over to the stove top, and prepare a draining station by lining a plate with paper towels.
- Using a spoon pointed away from you, drop a few mushrooms into the hot oil. Be careful not to overcrowd the pot. I fried about 5 at a time.
- Fry mushrooms until golden brown, about 1 minute, then remove from oil and drain on the paper towel-lined plate.
- Combine and mix ranch dressing and chipotle hot pepper sauce.
- Serve with fried mushrooms.