Fried Portabella Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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Ingredients:
4 cups fresh rye bread crumbs (from 6 large oval slices of rye with seeds, finely ground in a food processor) |
3 large eggs |
2 (6-ounce) packages sliced portabella mushrooms or 5 large portabella mushroom caps, cut crosswise into 1/2-inch-thick slices |
about 4 cups vegetable oil |
accompaniment: lemon wedges |
Directions:
1. Toss crumbs with 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl and spread on a large plate.
2. Lightly beat eggs in a bowl. Dip mushroom slices 3 or 4 at a time into egg, letting excess drip off, then transfer to bread crumbs, pressing mushroom slices into crumbs to help adhere and turning to coat. (Coating will be uneven.) Transfer to a tray.
3. Heat about 1 inch oil in a 3- to 4-quart heavy saucepan over moderate heat until it registers 350°F on thermometer. Fry mushrooms in batches of 7 or 8, turning over occasionally, until golden, 1 to 2 minutes per batch, returning oil to 350°F between batches. Transfer mushrooms with a slotted spoon as fried to paper towels to drain. Season with salt and serve warm.
4. Cooks' note: ·Mushrooms can be fried 2 hours ahead and kept, loosely covered with foil, on fresh paper towels at room temperature. Transfer to a large baking sheet, arranging in 1 layer, and reheat in a preheated 350°F oven until warm, 10 to 15 minutes.
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