Wednesday, February 10, 2010

Fried Mushrooms with Oelek Mayo

Have trouble perfecting that delicious fair food - fried breaded mushrooms? I've discovered the trick. Saute - Season - Bread - Fry. Sound simple? It is, you'll love it!
Fried Mushrooms with Oelek Mayo
1 pound large mushrooms - quartered
1 tbsp olive oil
1 1/2 tsp fresh ground black pepper (something truly great happens when black pepper and mushrooms come together)
1 tsp salt

Heat a saute with the olive oil. Add the mushrooms and toss to lightly coat with the oil. Season with the salt and pepper. Saute for about 4 minutes or until most of the mushroom surface looks like it has come into some contact with the heat. The mushrooms should be firm still. Set aside to cool slightly.

2 cups panko
1 cup flour
1 tsp salt
1 tsp paprika
1 egg
2 cups milk
4 cups of canola or peanut oil

Grab two plastic bags. In one bag, place the panko. In another bag place the flour, salt, and paprika. In a bowl large enough to toss the mushrooms around mix the egg and milk.

Set up an assembly line. First toss the mushrooms in the flour. Shake as much flour off as possible. Place in the egg mixture and roll around to coat. With a fork or a flat whisk remove the mushroom, allow to drain, and place in the panko. Coat in the panko and place on a baking sheet or plate . Repeat until you have coated all the mushrooms.

Heat the oil to between 350-365 degrees in a heavy sauce pan. Have a sheet pan lined with a paper bag or paper towels ready to drain the mushrooms once they come out of the oil. Add the mushrooms in batches to the oil being careful not to add too many mushrooms at a time so that it cools down the oil. Fry each batch for about 2 minutes or until golden brown. Remove and allow to drain on your paper lined sheet pan. Lightly salt immediately after removing from the oil

Serve with your favorite sauce. Mine happens to be Oelek hot sauce and mayonnaise: 1/2 tbsp oelek and 3 tbsp mayonnaise.

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