300 g button mushrooms, stems removed
2 cups breadcrumbs
1/2 cup all purpose flour
1/8 cup milk
dried thyme, to taste
salt, to taste
black pepper, to taste
garlic powder, to taste
vegetable oil for deep frying
Clean mushrooms and sprinkle with some salt. Set aside.
In one shallow dish, place the flour, thyme, garlic powder, black pepper and salt. Mix to combine.
In another shallow dish, break in the eggs and beat together with the milk.
In a third shallow dish, add the breadcrumbs, pinch of salt, black pepper and thyme. Mix to combine.
Dip each mushroom in flour mixture, egg mixture, breadcrumbs and again in egg mixture and breadcrumbs.
Pour enough oil into your pan that will allow you to deep-fry the mushrooms. Heat the oil over medium heat until hot but not burning.
Deep-fry the mushrooms for 6-10 minutes, flipping them halfway through. Work in batches if needed.
Remove from oil and place them on a plate lined with paper towel to catch any oil drippings.
- Breaded Mushrooms are great little appetizer; you can make them in the morning for your evening party.
- In my opinion, they are the best served at room temperature.
- Serve them with a sauce or a dip of your choice.