Servings: 6
Ingredients
- 16 oz button mushrooms stems removed
- 1 cup seasoned bread crumbs
- ½ cup flour
- 2 eggs
- ⅛ cup milk
- ½ tsp dried oregano
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ½ tsp black pepper
- Salt to taste
- ¼ tsp red chili flakes
- ¼ tsp dried basil
- ¼ tsp dried thyme
- Vegetable oil for deep-frying
Instructions
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Prepare the Mushrooms:
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Clean the mushrooms and lightly sprinkle them with salt. Set aside.
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Set Up Breading Station:
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Use three containers (with lids) or mixing bowls:
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Container 1: Combine flour, oregano, garlic powder, cayenne, black pepper, salt, red chili flakes, basil, and thyme.
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Container 2: Whisk eggs with ⅛ cup milk.
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Container 3: Add bread crumbs, and season with additional salt, pepper, garlic powder, and red chili flakes (optional).
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Coat the Mushrooms:
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Place mushrooms in the flour mixture. Cover with lid and shake to coat evenly.
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Transfer to the egg mixture, cover, and shake again.
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Finally, move mushrooms to the breadcrumb container, cover, and shake to coat thoroughly.
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Arrange coated mushrooms on a clean plate and repeat with remaining mushrooms.
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Deep-Fry the Mushrooms:
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Fill a pan with 1–2 inches of oil and heat to 350°F. Use a candy thermometer to monitor the temperature.
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Fry mushrooms in small batches (about 6 at a time) for 6–10 minutes, flipping halfway through, until golden brown.
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Allow the oil to return to 350°F between batches.
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Drain and Serve:
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Remove fried mushrooms and place them on a paper towel-lined plate to drain excess oil.
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Serve hot with ranch dressing or your favorite dipping sauce.