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Golden fried breaded mushroom caps in crispy coating, served with fresh salad and tartare sauce.
Crisp, golden-crumbed mushrooms served hot with a side of creamy tartare sauce.

Breaded mushrooms

Author: Flavelo
Recipes Main Courses
Breaded mushrooms are an old friend of vegetarians, but meat-eaters love them too for their juiciness. Mushrooms are a tricky ingredient: 90% water. During frying this water turns to steam, which gets trapped under the crispy coating. If done well, the coating knocks on outside, and hot mushroom essence waits inside. If done badly, the coating gets soggy and falls off.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 5 servings
🔥 Calories 280 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Frying pan for deep frying
  • Breading trays
  • Kitchen paper

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Clean mushrooms: don't soak in water, just wipe with damp cloth or kitchen paper. Cut stems flush with cap.

Tip: Mushroom structure is like a sponge. If washed, it drinks itself full of water, which turns to steam when frying and kicks off breading.
2 ✓

Salt mushroom caps lightly immediately before breading.

Tip: Salt draws water from cells (osmosis). If salted early, mushroom starts 'sweating' and soaks the flour.
3 ✓

Coat mushrooms in flour, egg, then breadcrumbs. Ensure flour covers everywhere.

Tip: You can double bread (flour-egg-crumb-egg-crumb) if you want a thicker, crispier crust that keeps juice in better.
4 ✓

Fry golden brown in abundant hot oil. Don't put too many in at once.

Tip: If you put many cold mushrooms in, oil cools down, and mushrooms start boiling instead of frying, soaking up oil meanwhile.
5 ✓

Drain on kitchen paper. Serve immediately, because standing makes coating soften from internal steam.

Recipe FAQ

Why did the coating fall off?
Mushrooms were too wet, or you salted them long before breading, and salt drew water out. Salt immediately before frying!
Why did it absorb oil?
Oil was too cold. Mushrooms act like sponges; hot oil 'shocks' the surface and seals it.

Ingredients

  • 500 g Button mushrooms (medium heads)
  • 100 g Plain flour
  • 2 pcs Eggs
  • 150 g Breadcrumbs
  • 500 ml Oil (for frying)
  • 1 pinch Salt