Comments on: Fried Mushrooms Recipe

By: Jc

Jc — Tue, 20 Dec 2011 15:50:12 +0000

I tried frying the fresh mushroom but it gets soggy after leaving to cool for a while. Any suggestion to this? What about dried mushroom?

By: Brian

Brian — Wed, 26 Oct 2011 20:41:15 +0000

To keep breading from sliding off mushroom, coat mushroom in flour before dipping in the batter. That will hold it together.

By: asilisa

asilisa — Wed, 15 Jun 2011 05:03:40 +0000

I made the recipe and put the cornstarch with the flour, baking powder and salt then mixed in the water. From the recipe, I assumed that is what I was supposed to do. It was just a little bland for my family’s taste so I added a little onion and garlic powder and some chili powder. Zowie! i couldn’t make them fast enough at that point. Then we ran out of mushrooms and started with the fried jalepenos, fried, cauliflower and batter dipped potatos. Really crispy and delicious.

By: kevin

kevin — Sun, 29 May 2011 15:37:57 +0000

Great recipe I also used beer instead of water . makes great onion rings too.gonna try this on chicken wings since my wife likes battered wings better than naked.thanks yummy

By: kevin

kevin — Thu, 07 Apr 2011 16:15:29 +0000

Great recipe the only thing i did different was i used beer instead of water everybody loved em.

By: Top Chef Bob

Top Chef Bob — Fri, 07 Jan 2011 12:13:51 +0000

Recipe is great. I also found that refrigerating the breaded mushrooms for at least a half hour before frying helped keep the coating intact. I also used the same recipe for fried onions but used regular bread crumbs instead of the panko, and they too came out great. I’ll experiment in the future with other veggies and maybe fried shrimp. The batter seems like it could be a great universal batter for many things.

By: feketeparduc

feketeparduc — Sun, 23 May 2010 19:05:20 +0000

It worked great!! Its the best batter I have ever used and the Panko Breadcrumbs closed the deal. Thanks so much.

By: Steve B

Steve B — Wed, 28 Apr 2010 19:09:17 +0000

Try putting mushrooms on a cookie sheet after dipping in batter & chilling in fridge for an hour before deep frying. This will make the batter less likely to come off during frying process.

By: Attila

Attila — Wed, 09 Dec 2009 05:16:04 +0000

I used just a little extra corn starch, plus I added garlic powder, onion powder, and pepper to the batter and for dipping sauce I mixed up some ranch dressing, prepared horseraddish and parmesan cheese. Came out GREAT!!!!!!!!!

By: Bobby

Bobby — Wed, 14 Oct 2009 19:51:07 +0000

tony – sorry it goes in with the flour into the batter.