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Restaurants›Gabby Goat American Pub & Grill›Fried Portabella Mushrooms Recipe

Fried Portabella Mushrooms Recipe

Name: Gabby Goat American Pub & Grills Fried Portabella Mushrooms Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 each large portabella mushroom caps; 1 cups all-purpose flour; 0.25 cups cornstarch; 1 cups fine dry breadcrumbs (panko or plain); 2 each large eggs; 0.5 cups whole milk; 0.25 cups cold water; 1.5 tsp salt; 1 tsp freshly ground black pepper; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp smoked paprika; 1 cups neutral frying oil (canola, vegetable, sunflower); 1 tbs unsalted butter (optional, for finishing); 1 tbs fresh parsley (chopped, optional garnish); 0.5 cups mayonnaise (full fat); 0.25 cups sour cream; 2 tsp prepared horseradish (jarred, drained); 1 tsp Dijon mustard; 1 tsp fresh lemon juice; 0.5 tsp maple syrup or honey; 3 slices smoked bacon (cooked crisp, chopped); 0.5 tsp Worcestershire sauce; 0.25 tsp hot sauce (optional, to taste); 0.25 tsp salt; 0.25 tsp black pepper

Inspired by Gabby Goat American Pub & Grill

Time45m

Serves2

6 fried portabella mushrooms served with house made bacoon horsey sauce

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Ingredients

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Mushrooms - batter & dredge

6 each large portabella mushroom caps

1 cups 00 bread flour

1/4 cups Cornstarch

1 cups fine dry breadcrumbs (panko or plain)

2 each Large eggs

1/2 cups whole milk

1/4 cups cold water

1 1/2 tsp Celtic sea salt

1 tsp freshly ground black pepper

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Smoked paprika

Frying oil & finishing

1 cups neutral frying oil (canola, vegetable, sunflower)

1 tbs unsalted butter (optional, for finishing)

1 tbs fresh parsley (chopped, optional garnish)

House-made bacon horseradish (bacoon horsey) sauce

1/2 cups mayonnaise (full fat)

1/4 cups Sour cream

2 tsp prepared horseradish (jarred, drained)

1 tsp Dijon mustard

1 tsp fresh lemon juice

1/2 tsp maple syrup or honey

3 slices smoked bacon (cooked crisp, chopped)

1/2 tsp Original Worcestershire Sauce

1/4 tsp hot sauce (optional, to taste)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Mushrooms - prepare, dredge & fry

Clean and trim mushrooms

Wipe each portabella cap with a damp paper towel to remove dirt. If stems are present, twist and remove. Use a small spoon to gently scrape out the gills if you prefer a less muddy interior (optional). Pat dry with paper towels.

Flatten and season caps

If caps are very thick, slice each cap in half horizontally or score the underside lightly so hot oil cooks them evenly. Sprinkle both sides of each cap with 1 tsp of the salt and a light dusting of black pepper (reserve remaining seasonings for the dredges).

Set up dredging station

In three shallow bowls or wide plates: (1) combine flour and cornstarch with 0.5 tsp salt, 0.25 tsp black pepper, garlic powder, onion powder, and smoked paprika; (2) whisk eggs with milk, cold water and remaining 1 tsp salt until smooth; (3) place the breadcrumbs in the third bowl.

Dredge mushrooms

Working one at a time, lightly coat a mushroom cap in the seasoned flour mixture, shake off excess, dip into the egg mixture so it is fully coated, then press into the breadcrumbs to form an even crust. For extra crispness, repeat the egg and breadcrumb step a second time for each cap. Transfer dredged caps to a wire rack to rest for 5–10 minutes (helps coating adhere).

Heat oil and fry

Pour oil into a wide skillet to a depth of about 1/3" (approx. 0.5–1 cup depending on pan). Heat over medium-high until oil registers 350°F (175°C) or a small breadcrumb sizzles immediately. Fry mushrooms in batches so they don't crowd the pan — about 2–3 minutes per side until golden brown and crisp. Flip carefully with tongs. Adjust heat as needed to maintain 320–350°F. If using the optional finishing butter, add it to the pan near the end and spoon a little over each cap for flavor.

Drain and keep warm

Transfer fried mushrooms to a wire rack set over a baking sheet or paper towels. Sprinkle immediately with a light pinch of salt. Keep warm in a 200°F (95°C) oven while you finish remaining mushrooms and the sauce (no more than 10–15 minutes to keep crispness).

House-made bacon horseradish (bacoon horsey) sauce

Cook and chop bacon: In a skillet over medium heat, cook bacon slices until crisp. Transfer to a paper towel-lined plate, let cool slightly, then chop into small pieces. Reserve about 1 tsp of bacon fat (optional) to stir into the sauce for extra smokiness, or discard.

Mix base: In a small bowl, whisk together mayonnaise, sour cream, prepared horseradish, Dijon mustard, lemon juice, maple syrup (or honey), Worcestershire sauce and hot sauce (if using) until smooth.

Finish and season: Stir the chopped crisp bacon into the sauce. Taste and adjust seasoning with the remaining 1/4 tsp salt and 1/4 tsp black pepper as needed. If the sauce is too thick, thin with 1–2 tsp of water or lemon juice to reach a dipping consistency. Chill for 10–15 minutes to let flavors meld, or serve immediately at room temperature.

Plating & serving

Arrange six fried portabella mushrooms on a serving plate. Spoon a generous dollop (about 1–2 tbs) of bacon horseradish sauce alongside or serve in a small ramekin for dipping. Garnish mushrooms with chopped fresh parsley if desired.

Serve immediately while mushrooms are hot and crispy. Provide extra napkins; the sauce pairs well with fries, a simple salad, or as an appetizer for sharing.