Best 5 Fried Portobello Mushrooms Recipes

VEGETARIAN CHICKEN-FRIED PORTOBELLO MUSHROOM STEAKS

Steps:

• Position an oven rack at the top of the oven, and preheat the broiler. Arrange the mushrooms on a baking sheet, and broil until the sides facing up begin to soften, about 5 minutes. Flip, and continue to broil until the sides facing up are soft, about 5 minutes more. Let cool.
• Put the mushrooms, gill-side up, between 2 pieces of plastic wrap, and pound to about 1/4 inch thick with a meat mallet. Season all over with 1/2 teaspoon salt.
• Whisk together the flour, baking powder and 1 teaspoon each salt and pepper in a shallow dish. Whisk together the milk and eggs in a separate shallow dish.
• Lower the oven heat to 250 degrees F. Put a rack over a rimmed baking sheet. Heat about an inch of oil to 350 degrees F in a large cast-iron skillet or Dutch oven over medium-high heat.
• While the oil heats, dredge each mushroom in the flour mixture to completely coat; shake off any excess. Then dip into the egg mixture until fully coated; let the excess drip off. Return the mushroom to the flour mixture, and dredge a second time, until completely coated, pressing firmly into the flour mixture. Arrange on one side of the rack on the baking sheet.
• Add 2 of the breaded mushrooms to the hot oil, and cook, turning once, until crisp and golden, about 5 minutes total. Transfer the mushrooms to the unused side of the rack. When the oil comes back to temperature, repeat with the remaining 2 mushrooms and keep the first 2 warm in the oven.
• Serve the mushroom steaks with mashed potatoes and generous spoonfuls of hot gravy. Garnish with chives or scallions if using.
• Position an oven rack in the top position in the oven and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with the oil and 1 teaspoon salt on a rimmed baking sheet. Roast until the vegetables are charred in some places, 25 to 30 minutes.
• Bring the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf and 1 teaspoon salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes. Strain the stock into a large liquid measuring cup, then squeeze all the liquid out of the solids with the back of a ladle (there should be about 4 cups of stock); discard the solids. (If not making gravy right away, let the stock cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month; warm slightly before making gravy.)
• Melt the butter in a medium saucepan over medium heat. Add the sage leaves to the butter, and stir for 30 seconds; remove the fried sage leaves, and set aside. Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes. Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes.
• Chop the fried sage, stir it and the parsley into the gravy and season to taste with pepper.

DEEP FRIED PORTOBELLO MUSHROOMS

Steps:

• Wipe and dry the mushrooms and cut in half and thickly slice.
• Beat together the eggs in one bowl.
• Mix together the rest of the ingredients in another (panko breadcrumbs, salt, pepper, onion and garlic powder).
• One by one, dip each piece of mushroom in the egg to coat, then fully cover with the panko mixture. Place on a lined baking sheet and repeat with all pieces.
• Heat a few sups of oil in a heavy bottomed pan or Dutch oven. You want to put enough in so that the mushrooms float in the oil and not touch the bottom of the pan.
• Heat the oil on a high heat. Test the heat by dropping in a couple of breadcrumbs, if they sizzle, the oil is hot enough.
• Place 4 pieces of the breaded mushrooms in the oil. Cook for a few minutes til golden brown, using tongs to flip the pieces over to brown all over. Place onto a lined baking sheet and repeat until all of the mushrooms are cooked.

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.

EASY PORTOBELLO MUSHROOM SAUTE

Steps:

• Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

FRIED PORTABELLA MUSHROOM STRIPS

Steps:

• Clean and remove stems from mushrooms. Slice into 1/2" thick strips.
• Put flour in zip loc bag. Add mushroom slices (6-8 at a time) and shake to coat. Remove from bag and shake off excess flour.
• Beat eggs and milk together in a bowl and dip each mushroom slice to coat.
• Mix Panko crumbs, pepper, salt, garlic powder, and parmasan in a zip loc bag. Add mushrooms (again 6-8 at a time) and shake to coat.
• Heat oil in deep fryer to 300 degrees. Fry mushroom strips in small batches until golden and crispy (turn after a couple of minutes). Can also be pan fried.
• Drain and immediately salt to taste.
• Serve with low fat Peppercorn Ranch dressing for dipping.