Fried Mushrooms Recipe
Fresh mushrooms hand breaded and deep golden brown. Served with homemade brown
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Ingredients
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Appetizers
Brown Gravy
Method
Appetizers
- 1
Prep mushrooms
Clean mushrooms with a damp cloth, trim stems, and pat dry. If using larger caps, slice into 1/2-inch thick pieces so they fry evenly.
- 2
Set up breading stations
In a shallow dish, whisk together flour, cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, and paprika. In a second dish, whisk eggs with milk. In a third dish, mix breadcrumbs with grated Parmesan (if using).
- 3
- 4
Heat oil
Pour enough neutral oil into a heavy pot or Dutch oven to reach about 2 inches depth. Heat to 350–365°F (175–180°C).
- 5
- 6
Drain and finish
Lift fried mushrooms with a slotted spoon and drain on paper towels. Lightly season with a pinch of salt. Serve immediately with warm brown gravy.
Brown Gravy
- 7
Make roux
In a small saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes until a pale blond color and fragrant, removing from heat to prevent browning.
- 8
Add liquid and simmer
Slowly whisk in beef or vegetable broth, a little at a time to prevent lumps. Bring to a simmer and cook until thickened to your liking.
- 9
Season
Season gravy with salt and pepper. Add soy sauce or Worcestershire if desired for depth of flavor.
- 10
Keep warm
Keep gravy warm and pour into a small boat or serve warm alongside the fried mushrooms.