Herb Breaded Whole Mushrooms

Herb Breaded Whole Mushrooms

1 pound fresh mushrooms, small
1/3 cup flour
1/4 cup dry bread crumbs
1 1/2 teaspoon salt
1 teaspoon Italian seasoning
1 large egg, lightly beaten

Rinse, pat dry and trim stems of mushrooms; set aside. Combine flour, bread crumbs, salt and Italian seasoning; set aside.

Dip reserved mushrooms into beaten eggs, then into crumb mixture; toss well to coat. Shake off excess crumbs.

Heat oil in deep fat fryer to 375F.

Add mushrooms a few at a time; fry until golden about 3 minutes. Remove mushrooms to paper towels to drain; keep warm. Repeat until all mushrooms are used.

Serves 4.
 

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