Sunday, November 28, 2010

Breaded Mushrooms


I saw this some where in cyberspace, can't remember where but it stuck in my head so I had to try it. Yep, breaded mushrooms. There were really great but one must be very careful not to end up with great balls of grease. I found fresh hot oil at about 1/4 inch worked well (next time I will try a spray of Pam). also the mushrooms should be about 1/8 to 1/4 inch too thick and it just does not cook right.
2 or 3 portobello mushrooms, sliced 1/8 to 1/4 inch thick
1 egg
1T milk
1 cup bread crumbs
oil for cooking
salt
beat eggs with milk in a shallow dish for dipping the mushrooms. in another shallow dish put bread crumbs to dip the mushrooms. heat a pan, add oil up to about 1/4 inch, wait for the oil to ripple and place in mushroom slices that have been first dipped in egg mixture and then bread crumbs. Fry mushroom slices on one side until golden and turn and fry other side until golden. remove from pan onto a paper towel and season with salt.