Fried Mushrooms | Cooking Italian with Joe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

Welcome to the kitchen and introduce the dish: deep fried mushrooms.

Mention using about 1.5 pounds of mushrooms, preferably porini mushrooms.

Clean the mushrooms, removing any dirt and trimming the stems to be flush.

Slice the mushrooms into 1/4 inch pieces for even cooking.

Prepare the dredging mixture: combine 0.5 cups of flour, 2 tablespoons of cornstarch, pink Himalayan salt, and fresh ground black pepper in a bowl and stir well.

In a separate bowl, beat 2 whole eggs and mix in 2 tablespoons of heavy cream.

Start dredging the mushrooms: coat them in the egg and cream mixture, then lightly dust with the seasoned flour.

Heat about an inch of olive oil in a porcelain pan until shimmering, ensuring it's hot enough for frying.

Fry the mushrooms in batches until golden brown, about 3-4 minutes per batch, monitoring the color for doneness.

Remove fried mushrooms with a slotted spoon and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens