Crispy Mushroom Fries

Connie Kiyu Guerrero Recipe

By Connie "Kiyu" Guerrero conchik

This is a great side dish for any meal! They are crispy and tasty and you will love them so much that you'll want to serve them always with a great smile. Your family will love them!

TIP: Try using the same recipe for "Portabella Mushroom Fries"! Cut them about 1 1/2" thick and either deep fry them or fry them like this one. Serve them with your favorite steak dinner! ENJOY!


Recipe Rating:
 1 Rating
Serves:
3-4
Prep Time:
Cook Time:

Ingredients

6 large
white button mushrooms
1 tsp
corriander-cummin powder
1/2 tsp
red chili powder
1/4 tsp
salt and pepper
2 Tbsp
oil for frying
1/2 c
corn meal or panko bread crumbs
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Directions Step-By-Step

1
Clean mushrooms with clean cloth or paper towel. Slice them about 1 1/2" thick. (Do not wash mushrooms. Washing makes them soggy and looses it's flavor.)
2
In a wide bowl, add sliced mushroom and sprinkle salt & pepper and mix well. Let stand for 15 minutes. (This helps the mushroom absorb all the salt and releases the water naturally.
3
Discard the excess water. Add red chili powder, corriander-cummin, and mix well. Toss lightly. Let stand again for another 10 minutes.
4
Heat your cast iron griddle or a non-stick pan. Drizzle 2tsp. oil to coat the bottom on the pan.
5
Coat generously, all the mushrooms with panko breading or corn meal. Fry on a medium heat for 2 to 3 minutes on each side. (Over-frying will make the mushroom get rubbery and will loose it's texture.) A great side dish. ENJOY!

About this Recipe

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