In our experience, mushrooms tend to be a pretty polarizing ingredient; people either love them and can’t get enough, or hate them with a passion and won’t go near them. We used to be a part of the latter group, but these yummy breaded mushrooms changed the game for us– they’re just so good!
This recipe is an absolutely delicious appetizer that is a great way to jumpstart any meal or cocktail party. The breading is perfectly seasoned and crispy, and the shrooms are cooked juuust right and taste scrumptious! Appetizers are a great way to try out new recipes and this one really doesn’t disappoint. We promise. If you’re on the fence about mushrooms, give this dish a shot and see if you don’t change your tune!
- 10 oz. cremini mushrooms, rinsed clean and patted dry, stems trimmed
- 2 cups fine breadcrumbs
- 1 1/3 cups all-purpose flour
- 2-3 large eggs, beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- kosher salt and freshly ground pepper, to taste
- vegetable oil, for frying
- Create an assembly line by placing flour in a shallow container, beaten eggs in a second container and breadcrumbs in a third.
- Use a whisk or fork to mix garlic powder, onion powder, thyme, salt and pepper into breadcrumbs, making sure they’re thoroughly mixed.
- Pour 2-3 inches of vegetable into a large, heavy-bottomed skillet or Dutch oven and heat to 350º F.
Note: oil is ready when you sprinkle a few drops of water into oil and it sizzles when it touches the surface.
- Take each mushroom and dredge completely in flour. Shake off excess, then dip in eggs. Again, shake off excess, then roll in breadcrumbs, pressing firmly to make sure they adhere.
- Working in batches, slowly lower mushrooms into oil and cook for 7-10 minutes, flipping in the middle, or until golden brown on top and bottom.
- Use a slotted spoon to remove mushrooms to a paper towel-lined plate to drain.
- Continue with remaining mushrooms and serve immediately.
Recipe adapted from Center Cut Cook