Crispy Breaded Mushroom Bites

 

Crispy Fried Mushrooms | Now You’re Cooking

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Deep Fried Mushrooms

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BREADED MUSHROOMS WITH HOMEMADE MAYO RECIPE SORTED

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How to make crunchy breaded mushrooms

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Deep Fried Mushrooms Recipe Crispy Breaded Version!

Video taken from the channel: BakeLikeAPro


 

Crunchy Fried Mushrooms Recipe | Breaded Mushrooms

Video taken from the channel: The Cooking Foodie


Rinse mushrooms off, and wipe clean with a paper towel. Roll or dip each mushroom in the flour, then in the egg, then in the bread crumbs. Place mushrooms on a greased baking sheet. Melt butter, and mix with garlic; lightly brush each mushroom with a.

Instructions. Preheat your oven to 350 degrees. In a large skillet melt your butter. Sauté mushrooms and onions until tender.

Add oregano, salt, pepper, mozzarella cheese, parmesan cheese and egg. Stir for a minute until totally blended and remove from heat. Slice baguette into 3/4 inch slices.

These crunchy fried mushrooms are so juicy on the inside and super crispy on the outside. This recipe is really easy to make. In this recipe eggs are. If you are using the oven, preheat the oven to 350°F. Wet a paper towel and clean your mushrooms by wiping and patting them.

Combine all of the wet ingredients in one medium bowl and place all of. Coat each mushroom in Panko bread crumbs. Heat about 2 inches of oil in a large stock pot to about 350 degrees. Carefully add mushrooms to the hot oil using tongs. Allow the mushrooms to cook for about 7-10 minutes, or until they are golden brown and crispy.

Place 2-3 of the breaded mushrooms into the pan at a time. Gently turn them over after a minute or two until they are golden brown all over. Repeat until all the mushrooms are cooked/the mixture is used up. Place the fried mushrooms on.

How To Make Crispy Baked Parmesan Garlic Breaded Mushrooms Prep oven and baking sheet – Preheat to 450 F degrees and line baking sheet with parchment paper; set aside. Combine ingredients – In a bowl combine breadcrumbs, salt, pepper, garlic powder, parmesan cheese, and parsley. In separate bowl, whisk the egg whites.

How to Make Crispy Mushrooms Typically whenever we cook vegetables, whether it’s on the stovetop or roasted in the oven, we start with a fat (usually oil) and season with salt and pepper. But for the absolute crispiest stovetop mushrooms, these rules don’t apply. Instead, you’ll want to hold the salt until the very end of cooking. Mushrooms stuffed with a crabmeat and bread crumb mixture are topped with cheese and baked in a buttery wine sauce.

Dip each mushroom in water, then flour, then the beaten eggs and finally the bread crumb mixture. Making sure to coat the mushroom completely for each step. Place on the wax paper-lined plate and continue with remaining.

List of related literature:

Sprinkle them with breadcrumbs and melted butter, or with breadcrumbs and Parmesan cheese and melted butter, and bake at 200°C/400°F/Gas Mark 6 for 15–20 minutes.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

Each layer of mushrooms should be lightly sprinkled with salt, and top layer should be rye bread crumbs dotted with butter.

“Polish Heritage Cookery” by Robert Strybel, Maria Strybel
from Polish Heritage Cookery
by Robert Strybel, Maria Strybel
Hippocrene Books, 2005

Pour the cooked mushroom mixture into a food processor and add the bread crumbs, a large pinch of salt, and a few grinds of pepper and process until well chopped and integrated, but not mushy.

“From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food” by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
from From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food
by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
Chronicle Books LLC, 2012

Fresh bread crumbs toasted with butter gave our stuffed mushroom recipe a final flourish and contrasting texture.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

(Serves 4) Chop 20 to 30 morels finely, and sauté them in 2 tablespoons butter, margarine, or bacon fat.

“The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking” by Katie Letcher Lyle
from The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking
by Katie Letcher Lyle
Falcon Guides, 2016

Lay them in the dish, sprinkle them with bread crumbs and seasoning, adding a little grated nutmeg, and also a little more minced parsley and mushrooms.

“Mrs Beeton's Household Management” by Isabella Beeton, Mrs. Beeton (Isabella Mary)
from Mrs Beeton’s Household Management
by Isabella Beeton, Mrs. Beeton (Isabella Mary)
Wordsworth Editions, Limited, 2006

In a medium-size bowl, mix the cooked mushroom stems, bread crumbs, cheese, garlic, and parsley, and season with salt and pepper.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
by Stanley Tucci
Gallery Books, 2012

Toss white mushrooms with 2 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper and spread evenly over aluminum foil–lined rimmed baking sheet.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Add the butter or margarine and with the fingers rub into the flour until the mixture resembles fine breadcrumbs.

“The Complete South African Cookbook” by Magdaleen van Wyk
from The Complete South African Cookbook
by Magdaleen van Wyk
Penguin Random House South Africa, 2018

Add the bread crumbs, season with salt and pepper, and toss the crumbs with the garlic until they are well blended, moistened with butter, and toasted, about 2 minutes.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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56 comments

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  • Yum those look magnificent! Love mushrooms. I know they’re deep fried but to make for a party appetiser, wonderful idea. Thanks dave.

  • If you have garlic powder anyway, sounds like this could work with thyme as well. I’ll add a bit of that into the batter of the breadcrumbs when I try this.

  • I used this recipe for mushrooms and zucchini sticks, it was tasty!!! It was my first time making fried mushrooms or zuke. I was craving the zucchini sticks from Cheesecake Factory but really didn’t wanna go there nor spend the money. The bread crumbs got lumpy pretty quickly, so mine don’t look as perfect as the video. But taste wise it was even better than CF. Except they use panko. I made ranch using the hidden valley ranch dry mix—that stuff is sooo good.
    I’d still like to know how CF makes their so light.

  • Hi Stanley, glad you enjoyed it:-) I’ve got lots of other deep fried food recipes too on my channel which yo may enjoy. Thanks for letting me knot of your success:-) and thanks for watching Stanley!

  • wooow.. i tried it right away.. its absolutely delicious, its crunchy and crispy and tastes real good.. its the first time to try the garlic powder on it. fantastic touch.. i also added some white Oats to the final coat that made it even crunchier.. 

    THANK YOU SO MUCH FOR SHARING THIS RECIPE:)

  • Hi Stanley, sure thing, any type of crumbs you have, they will work great. The smaller they are, the better they will adhere to the batter and the mushrooms. These are worth a try, you’ll love them:-) If you wish to see me making this in another video recipe, you can try my RecipeBasics YouTube channel. Thanks for watching Stanley!

  • Maybe it’s just me, but that seems like precious little oil. wouldn’t they cook more evenly if coated in the same amount of oil all over?

  • Khana kha liya.

    Thank you. ROFLMAO

    Machli thi. Machli jal ki rani hai. Line marna mujhe nahi ata hai. Me Isliye square fenkts hu. Gol fenkts hu. Line nahi fenkta. Abey pagal hai. Fass gayi to. Lene ke dene padd jayenge.

    Me shiv Bhakt. Sachidanand. Kaise line maare. Ufff.. Lo elephant ear Aa gayi. Meko Jaane do. Dilip se Keh dunga. Sabke bathroom me ghuss jayega. Fir rote rehna. Dekh liya chupke chupke.

    Oye idher Aa bey. Aaj kal kiske chimney me fassa hai bey. Neeche uttar. Ya me udhar aao. ROFLMAO

  • i tried to make some without watching any videos and it turned out so bad! because i used egg instead of flour mixture!:D I will try this next time

  • Hi TexMexMunequita! Glad you got your oil temp figured out! Thanks for stopping by and letting me know you tried them out:-) If you liked deep fried foods, I do have other deep fried things on my channel, and thanks for watching!

  • Do you let the batter sit for any length of time b/4 submerging mushrooms??? Also, whenever I see a recipe that calls for deep frying, can the remaining oil be salvaged to use another time and if it can, how would I store it? It seems such a waste to have to dispose of all that oil.

  • @BakeLikeAPro Sorry this is going to sound stupid but what kind of flour? I know we have different names for flour in Australia. So do you use all all purpose flour here? As in plain flour?

  • 350 to 360 degrees F. 375 degrees F is ok also, they will crisp up faster. The main thing you don’t want them in the oil for longer than 2 minutes or they will become soggy inside. I’ll send you a link to another deep fried mushroom video on one of my other channels. I cannot direct link in a response ( Youtube doesn’t allow it ) Thanks for watching!

  • Thank you.  Something that I’m going to try is to put the batter in a zip lock bag then add the mushrooms and gently shake and toss _ it seems like it might coat the pieces better (neater on the hands too)  who knows,  I’ll stop back and let you know how it works out.   I appreciate your sharing your recipe.:)

    kind regards.  Chandra Leigh

  • Hi TheShadowDemon1, yes, me also:-) I also have deep fried onion rings, deep fried dill pickles and others on my channel, check ’em out:-) Thanks for watching.

  • Great vid! thanks! I have not personally tried your recipe but I certainly do appreciate the tips! I’m a chef, or was a chef. I now own a home improvement company. Cooking because I had to, to survive took all of the passion out of it for me. So now I’m a foodie! I order fried mushrooms at just about any establishment I visit that sells them. Often I’m disappointed with hollow balls of fried batter with a tiny overcooked shriveled up, once frozen excuse for a mushroom inside, and sometimes I strike it lucky and get mushrooms that are fresh, and expertly cooked. I think I’ll soon start experimenting with these myself, this video gave me a VERY good baseline to start from.

  • Dude, you’re a fucking moron LOL and a million dollars don’t get you very nice houses these days, especially if it’s on a beach. Thanks for the laugh dipshit lol

  • I’m super glad I stumbled upon an add for this YouTube channel. This is one of my favorite recipes, never have I stumbled upon a YouTube channel that is so diverse with what they cook! Love this channel!

  • I just tried it, I was speechless with the results. Thanks for uploading this video, I really can’t wait to let my friends taste this!

  • Hi I make this just know it’s really really nice �� my kids love this it’s same like I brought from market ��thanks for sharing this recipe

  • Deep fried mushrooms recipe! Super Crispy! Super Crunchy! How to make deep fried mushrooms, this is a complete step by step video, shot in hd from start to finish.  This version is my crunchy breaded deep fried mushrooms.  I’m using Italian breadcrumbs in this recipe.  Follow along as I show you just how easy it is!

    I will be making another version of my deep fried mushrooms in the near future, which do NOT use any breading ( bread crumbs), but are equally as great!

    HD Video Link At The End Of This Video:

    How To Make PRETZEL BITES Recipe!
    http://youtu.be/lV5NoMTYIiU?hd=1

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  • Hey guys, on the topic of different vegetables…
    I bought some eggplant (aubergine) the other day and wanted to do something with ’em, so I thought I’d check out your site. Most of your recipes with aubergine had it as an accent ingredient. Do you guys have anything where it is the star of the dish?:-)

  • I haven’t made fried mushrooms in years because if they’re not really small, they’re too smushy inside!  My son loves them though, so I found your video and am anxious to try them with your tip about not cooking them too long…..makes sooo much sense!  Thanks so much for emphasizing that.  Should make ALL the difference!

  • I havent tried the recipe yet but ive made these before. Thanks for the timer tip, now I know why mine turned out mushy. Also, I didnt see u turn them over, do they not need to be turned before taking out?

  • Terrible recipes.
    Try make cabbage meatbools fallow all steps on recipe. 20 min. it is not enough that ground beef is fully cooked. Try still raw inside.

  • Tried these they were delicious, can’t wait to make more. Thank you for a great video, no darned background music drowning you out. Thank you.������

  • Think of it this way, eggs come in naturally self-contained food safe units. A hard calcium layer and a membrane layer. The only way they could be unsafe is by exposure to unclean hands or utensils.

  • I think I don’t have mushroom for this but it looks great anyway. This very good video.
    Thanks a lot for share with us.
    As far as I know there is a good mushroom website at a low price. You can buy if you want.
    https://drugeriemarket.co.uk

  • Stop using cups as a measurement use Grams or Oz
    Cups isn’t a measurement because it can be any size also you were using a bowl. Bot

  • Hi Alexander, I used baking powder in that recipe, but if that is what you meant, yes, you can remove it, if you don’t want the batter to puff up at all. You can substitute the water for fizzy water, or 7-Up, or even beer instead. Or, just try it without. If the garlic is too large, you may have it burning, so mince it very fine. Feel free to put any spices you want, anything goes! Have fun, and try different things. I hope that helps a bit Alexander!

  • omg, our \fave type of food. cooking them from scratch is even better. yummyl;icious so far beyonnd my imagination… hehehe sarap

  • I just did ur recipe and I guess I had the oil extremely hot! Because the second I placed the first batch of mushrooms in the turned black as coal lmfao!!! But I learned from my mistakes and I did a few adjustments with the tempture and they came out amazing!!!! Thanks for sharing ur recipe!!

  • how do i join the sorted community? im 28 from the US and im very curious to know if you have a US based community of sorted and if so how do i join?

  • Love this recipe, can’t count how many times I’ve had this. What a I found as a great substitute for bread crumbs is making my own using crushed croutons. They add some great seasoning to them.

  • The most common thing with breading falling off is the moisture on the outside of whatever you are frying. Double coating is a good way to fix this. Watch my deep fried pickle video, I show examples of a single coating and a double coating. You’ll see how the double dipping is much different. I’ve never had problems with mushrooms, but if hey are wet this is the problem. You could pat them dry with a paper towel, or coat in flour, THEN complete the breading you saw me do. Thanks 4 watching

  • I personally dont like so many spices that it drowns out the natural flavor of the mushrooms….otherwise it looks delicious….with ranch dressing:-)

  • Do you let the batter sit for any length of time b/4 submerging mushrooms??? Also, whenever I see a recipe that calls for deep frying, can the remaining oil be salvaged to use another time and if it can, how would I store it? It seems such a waste to have to dispose of all that oil.

  • mukhang masarap to kapatid ah..sana maka gawa rin ako nito..salamat sa info ill make a try later… spread the good food kapatid..spread the love

  • I absolutely LOVE breaded mushrooms. Especially with some sauce tartare. Yumm
    It’s quite common to eat where I live, but in the past couple of years you hardly ever find it in restaurants:C

  • Thank you sissy ang galing masubukan ko nga yan marami kami mushroom dito. Tinapos ko panoorin sis para hindi masayang. Sana madalaw mo ako.antay kita.

  • Thank you so much for this easy and simple recipe because I love fried mushrooms. I have a question, can I substitute the water with seltzer water to give it that light tempura affect? Thanks again.

  • Stanley, your friends will love my corn dog onion rings, search that recipe on my channel, you can do hot dogs and chicken breast pieces with my batter. I’ve been using that recipe for a good 20 years, and everyone loves it. I used to make that at my parties when I was young, they get eaten in seconds. Corn dog onion rings one bite and you’ll be a believer, I promise:-)

  • Very professional video. Thank you so much for the easy-to-follow steps, and they look absolutely delicious. Planning on cooking these up tomorrow evening.

  • I have made fried mushrooms for over 40 yrs. I usually use just white mushrooms and keep them whole. I think make guacamole dip which goes perfect with them. Be carefull because the Shroons are scalding hot and you need to let them cool.

  • Hi,  I made Deep fried Mushrooms today and it has come out superb, though I did not add baking powder as it was not available at home.   The great thing is that the tip about frying the mushroom only for 2 mins.   Also the procedure was very clear.   VOw!!!

  • Thank you for this recipe. I just tried it, it was excellent!! I didn’t have cayenne pepper, but I added some paprika and it gave a very nice mildly spicy taste. My kids just loved them.

  • very good informative and precise very easy to follow video imma try this recipe tonight….not sure how to get the bread crumbs crunchy to use…will it come out just as golden brown wit the crushed up seasoned crackers??

  • i did everything you said and they came out GREAT…better then restaurant!! thanks so much. simple, easy and cheap!! guess what i’m gonna make next time i have company gonna try the onion rings next! thanks

  • Hi andy man, ah glad you tried them out! good to hear you had such success, thanks for letting me know!:-) I have a few great onion ring recipes on my channel, my corn dog onion rings are super good, I’ve been using my recipe for over 20 years, amazing I must say:-P Thanks for watching andy man!

  • im going to try this recipe and i like how the poster actually answers peoples request. I tried other recipes from other people and they never reply back so I just give up. I will try this tomm as soon as i buy a deep fryer lol

  • Absolutely the easiest and best tasting fried mushrooms! I used this on sliced mushrooms and instead of cayenne pepper and garlic pepper I added 1tsp of seasoning salt and 1tsp of ranch seasoning. Delicious. Thanks!

  • Breaded Mushrooms is a common meal in Austria.

    A few tipps for an other variant: use finer breadcrumbs. Yours are pretty chunky, ours are fine as sand. The lay much better around the food, like a second skin.

    Usually, souce Tartare is beeing served with this dish in Austria and Germany.

    Keep up that good work.

  • I had these years ago in a small restaurant. The mushrooms were smaller and not sure what type they used-but were delicious with buttermilk ranch dressing..The buttermilk ranch dressing went well with the deep fried zucchini also. Great videos!

  • O yes!!!! Looks real crunchyy n delicious ���������� I wonder if we can use potatoe starch, arrowroot starch, or tapioca starch instead uv AP flour����

  • Let me say this…. I just made this, and it was delicious. Better than chicken! I swear I’m about to go and buy all the mushrooms now. ������

  • Jai siyram. Coming home to sitaram. Ayo ayy ayy ayyo. Bhavna ji. Behave me mat ayinga. Me jallad hu. Aise hi nahi shiv duty milti hai. ROFLMAO

    Me. Shift me nahi shiv me kaam karta hu. Tok deta hu.