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3. While the oil’s heating, take a slice of mushroom and dust it in the flour, shaking off the excess.
4. Dip the floured mushroom into the beaten egg, ensuring it’s well-coated.
5. Finally, press it into the breadcrumbs, making sure you’ve got a nice even coat. Set it aside on a plate and repeat with the rest of your slices.
6. Once the oil is hot enough, working in batches, fry the mushroom slices for about 2-3 minutes per side or until they’re golden brown and crispy.
7. Use a slotted spatula to transfer the fried mushrooms to a paper towel-lined plate to drain.
8. Serve these golden beauties warm with a generous side of ranch dressing for dipping.
Variations & Tips
– For a little extra kick, mix some cayenne or smoked paprika into the flour.
– Try panko breadcrumbs for an extra crunchy texture.
– Make it gluten-free with your favorite all-purpose gluten-free flour and gluten-free breadcrumbs.
– Watch the heat of your oil; if it’s too hot, the outside will burn before the inside is done, too cool and your mushrooms will absorb too much oil and be greasy.
– Leftovers (if you have any) can be reheated in the oven to bring back a bit of that crispness.
In the spirit of those who taught us everything worth knowing about the comfort of cooking, I offer you this recipe—a simple pleasure, but one that’s rich with the flavors of home.
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