Fried Portabella Mushrooms

Name: Fried Portabella Mushrooms
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Global
Ingredients: 3 larges eggs; 30 servings Accompaniment: lemon wedges; 340 grams packages sliced portabella mushrooms or 5 large portabella mushroom caps, cut crosswise into 1/2-inch-thick slices; 946 milliliters fresh rye bread crumbs (from 6 large oval slices of rye with seeds, finely ground in a food processor); 946 milliliters About vegetable oil

Need a dairy free and vegetarian hor d'oeuvre? Fried Portabella Mushrooms could be a super recipe to try. This recipe serves 30. One serving contains 47 calories, 1g of protein, and 4g of fat. If you have eggs, accompaniment: lemon wedges, vegetable oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Toss crumbs with 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl and spread on a large plate.

Ingredients you will need

Black Pepper

Spread

Salt

Equipment you will use

Bowl

Lightly beat eggs in a bowl. Dip mushroom slices 3 or 4 at a time into egg, letting excess drip off, then transfer to bread crumbs, pressing mushroom slices into crumbs to help adhere and turning to coat. (Coating will be uneven.)

Ingredients you will need

Breadcrumbs

Mushrooms

Egg

Dip

Equipment you will use

Bowl

Transfer to a tray.

Heat about 1 inch oil in a 3- to 4-quart heavy saucepan over moderate heat until it registers 350°F on thermometer. Fry mushrooms in batches of 7 or 8, turning over occasionally, until golden, 1 to 2 minutes per batch, returning oil to 350°F between batches.

Ingredients you will need

Mushrooms

Cooking Oil