Recipe of the Month
Standing Walrus
Appetizers  |  Main Courses  |  Sauces and Sides  |  Main Courses for 100  |  Desserts

Fried Portobellos

Portobellos are mature Crimini mushrooms, and are no where near as moist as the common white button mushroom. Because of this they won't shrink as much, and make a great fried mushroom. Try this same recipe with Crimini mushrooms too.

Serve with Maple / Mustard Dipping Sauce, or, Pineapple Mustard.

  • 2 Cups All-purpose Flour
  • 2 Cups Panko Bread Crumbs
  • 3 Tablespoons Butt Kickin' Blacken, to taste
  • 2 Tablespoons Kosher Salt
  • 2 Large Eggs
  • 1/2 Cup Milk
  • 1 Tablespoon Butt Kickin' Blacken, to taste
  • 1 Teaspoon Tabasco Sauce, to taste
  • Vegetable Oil, for frying
  • 2 Large Portobello Mushrooms
  • Salt
  • Butt Kickin' Blacken, Original Recipe


1.Place the flour, Panko, Blacken, and Salt in a bowl and mix well. Don't be concerned about the amount of blacken in the flour, it will just barely be tasted, so if you'd like the tenders themselves, to be spicy hot, use more.

Divide this mixture into 2 bowls.

2. Place the eggs in a 3rd bowl, and whisk them up, add the milk, blacken and tabasco sauce and mix again until it's all blended.


3. Clean the mushrooms by first cutting away the thin membrane on the edge of each mushroom, next, remove the veins with the edge of a tablespoon. finally, slice them into 3/8' slices.




    

Fried Portobellos

Share |    

4. Fill a deep fry pan (I like my cast iron one) about 1/2 full with vegetable oil. Turn the burner on and heat to about 350 degrees.

5. Place the sliced mushrooms in first in the flour, then in the egg / milk mixture, and finally into the second flour mixture. Place the sliced mushrooms in first in the flour, then in the egg / milk mixture, and finally into the second flour mixture.

6. Fry until nice and almost brown, they'll look darker after they've been out of the oil for a couple of minutes.

7. Season with a little salt, and Butt Kickin' Blacken as soon as they come out of the oil. If you wait too long, the seasoning won't stick.

8. Serve with your favorite dipping sauce.



If you like this recipe, you might also like these:


Chicken Fingers

Conch Fritters

Maple / Mustard Dipping Sauce

Pineapple Mustard