Ingredients
- 500g mushrooms (button, cremini, or portobello)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 3 cloves garlic, minced
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- Cooking oil for frying
Instructions
- Clean the mushrooms by wiping them with a damp cloth.
- In a bowl, whisk together the flour, cornstarch, salt, and pepper.
- In another bowl, beat the eggs, and in a third bowl, mix the herbs with breadcrumbs.
- Dredge each mushroom in the flour mixture, dip it in the eggs, and then coat it with the breadcrumb mixture.
- Heat oil in a skillet over medium-high heat until it sizzles with a breadcrumb.
- Fry the mushrooms in batches for about 3-4 minutes on each side until golden and crispy.
- Drain on paper towels and serve hot with a wedge of lemon.
Notes
For added flavor, use garlic powder or lemon zest in the coating. Keep fried mushrooms on paper towels to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian