Best 10 Deep Fried Mushrooms Recipes

DEEP FRIED MUSHROOMS

Steps:

• In a medium bowl, stir together the flour and garlic salt. Mix in egg and water until smooth.
• Heat the oil in a large deep skillet over medium-high heat. Test to see if oil is hot by frying a drop of batter. If it sizzles and floats to the top, the oil is ready.
• Dip mushrooms into the batter and then place in the hot oil. Fry a few at a time so they are not crowded, until golden brown, 3 to 5 minutes. Remove from oil with a slotted spoon and drain on paper towels.

DEEP FRIED MUSHROOMS

Steps:

• Wash the mushrooms and remove most of the stem.
• Pat mushrooms dry with a paper towel.
• Coat mushrooms with flour, lightly tap to remove excess flour.
• Dip in eggs.
• Coat with bread crumbs.
• Set on a rack for a few minutes, so batter sets/dries.
• Heat the oil in the deep fryer to 375 degrees. Pay close attention to grease while it heats. Cooking with oil at high heat levels can be dangerous!
• Deep fry mushrooms in batches for approximately 3- 4 minutes or until golden brown.
• Drain on paper towels and serve.

DEEP FRIED MUSHROOMS

Steps:

• 1. Combine egg and milk in a small mixing bowl.
• 2. Combine flour, salt, and pepper in another small mixing bowl.
• 3. Dip mushrooms into egg/milk mixture. Roll in flour mixture to coat thoroughly. Dip in milk mixture again, and roll in flour mixture again.
• 4. Fry in a deep fat fryer at 375 degrees until golden brown.
• 5. Remove from oil and drain on paper towels.

DEEP FRIED BREADED MUSHROOMS

Steps:

• Leave mushrooms whole, trimming stems if you prefer, but not necessary.
• Mix garlic, chili powder, any other seasonings you would like with eggs and beat with fork for about a minute or two in a medium bowl.
• Put mushrooms in and let sit for a couple minutes.
• Dip mushrooms into bread crumbs, coating as thoroughly as possible, and fry in batches for 4-5 minutes.
• serve with soy sauce, ranch dressing, or your favorite dip.

DEEP-FRIED MOREL MUSHROOMS

Steps:

• Place morels in a large bowl of warm salted water and leave to soak, about 30 minutes. Drain.
• Combine flour, cracker crumbs, paprika, black pepper, cayenne pepper, oregano, thyme, and cumin in a large resealable plastic bag to make breading mix.
• Whisk milk and egg together in a small bowl.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Dip mushrooms, a few at a time, into milk mixture. Toss in breading mix until coated; shake off excess.
• Fry breaded morels in the hot oil, working in batches, until dark brown and crispy, 2 to 3 minutes per side. Drain on paper towels.

DEEP FRIED MUSHROOMS WITH HORSERADISH SAUCE

Steps:

• Clean mushrooms and pat dry. Set aside.
• In a mixing bowl, add flour, garlic powder, onion powder, lemon pepper, ground mustard, egg, and beer.
• Whisk together ingredients until smooth.
• In a separate container, put bread crumbs and set aside.
• Preheat deep-fryer to 375 degrees.
• Place mushrooms in beer batter and cover thoroughly.
• Remove mushrooms from beer batter and place in container with bread crumbs. Cover thoroughly.
• Remove mushrooms from bread crumbs and place into deep-fryer.
• Cook for 5-7 minutes.
• Remove from deep-fryer and put in separate container.
• Season to taste with seasoning salt.
• For sauce -- in an empty bowl add mayonnaise, horseradish, lemon pepper, lemon juice, onion powder, garlic powder and dill weed.
• Mix ingredients thoroughly.
• Add salt and pepper to taste.

STUFFED MUSHROOMS - DEEP FRIED

Steps:

• Clean mushrooms by wiping with a damp cloth.
• Remove stems, chop stems finely and transfer to large bowl.
• Finely chop pork, water chestnuts, onions, pepper and celery with sharp knife or in food processor.
• Add to chopped mushroom stems.
• Add cornstarch, ginger, sherry, soy and hoisin sauces and egg white.
• Mix well.
• Spoon pork mixture into cavities of mushroom caps, mounding mixture in center.
• Heat oil in wok over high heat until it reaches 375ºF.
• Prepare batter.
• Carefully dip mushrooms in flour, then in batter, coating completely.
• Fry 6 to 8 at a time in hot oil until golden, about 5 minutes.
• Drain on absorbent paper.
• For batter:.
• Combine cornstarch, flour, baking powder and salt in bowl.
• Blend in milk and water.

QUICK & EASY DEEP FRIED MUSHROOMS

Steps:

• 1. Toss the flour in a ziploc bag, add salt & pepper to suit your taste. Beat 2 eggs in a bowl add 2 tablespoons of water.
• 2. Put about 6 mushrooms in the egg mixture. Then drop them in the bag of flour mixture.
• 3. Shake and coat the mushrooms in the flour mixture.
• 4. I used a frying pan to deep fry my mushrooms. Heat the oil till hot (drop in a pinch of flour, if it sizzles, the heat is hot enough).Then lay the mushrooms in hot grease and fry to desired golden brown.
• 5. Enjoy!

DEEP FRIED MUSHROOMS: BATTERED & CRUMBED

Steps:

• 1. Heat oil to 190 degrees Celcius
• 2. Mix dry ingredients (except breadcrumbs) in a bowl and add water to make the batter (pancake consistency or close to it)
• 3. Using a fork or skewer, dip mushroom in batter and let excess drip off. I usually do a few at a time and lean them against the bowl until all the excess has finished dripping off.
• 4. Coat the battered mushroom in breadcrumbs and fry until golden.
• 5. Drain on paper towels and let stand for a few minutes as the mushroom will be piping hot inside. Season with salt & pepper as desired.
• 6. Serve as a side or as a snack.

DEEP FRIED BEAN CURD STIR FRIED WITH MUSHROOMS AND BROCCOLI

Steps:

• Cut the bean curd into 1- x 1-1/2-inch flat pieces. Deep-fry them in hot oil for 2 to 2-1/2 minutes, until the surfaces are somewhat firm and yellow. Drain thoroughly. Soak the mushrooms in boiling water for half an hour. Drain. Discard the stems and cut the caps into halves. Cut the onion into thin slices. Break the broccoli intoindividual florets and cut the stem into 1-inch wedges.Heat the vegetable oil in a large frying pan or wok. When hot, add the onion, ginger, broccoli stems, and mushrooms and stir-fry in the hot oil for 2 minutes, to season the oil. Add the broccoli and stock and continue to stir-fry for 1-1/2 minutes, and then cook, covered, for 1-1/2 minutes. Uncover the pan or wok, pour the sauce ingredients over the contents, and continue to turn and stir-fry all ingredients together for a further 1-1/2 minutes. Serve with rice and other dishes.