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Fried Portabella Mushrooms

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Perfect Fried Portabella Mushrooms

We’re heading straight to the kitchen to “spore” some magic into these fried portabella mushrooms. These are the perfect addition to a party spread, or just as a side item with a nice juicy burger. They’ve got just the right amount of crispy skin with the rich earthy essence of the portabella coming through. These fried portabella mushrooms are just Dantastic, and they take about 20 minutes to make, so what are you waiting for? Make them today!

How to Make Fried Portabella Mushrooms Perfect every time

The first step to the perfect fried portabella mushrooms is to clean them. Start by damping a paper towel then gently rub each mushroom before rinsing off in a colander. Do not soak them in water! Next, slice the ends of each mushroom, and proceed with the recipe. You can save the ends to make some stock or some quick mushroom tips for a steak or burger. When you’re ready to fry, keep the battered mushrooms close to the oil to minimize the mess. 

When making the fried portabella mushrooms, the mushrooms will float in the oil. So you’ll need to stir them throughout to make sure they’re evenly cooked. Fried portabella mushrooms are best served warm, so we recommend making them last if you’re doing this for a meal, or party spread. If you don’t want to deep fry, you can air fry at 360 for about 7 minutes, or you can bake them in an oven at 425 for about 15 minutes. You’ll want to flip them halfway through if you decide to bake.

Ingredients

Prep Time

10 Mins

Cook Time

10 Mins

Instructions

  1. Slice mushrooms and place in a large bowl with buttermilk and soak for 30 minutes
  2. Preheat peanut oil to 350 degrees
  3. In three separate containers add flour, egg wash, and panko
  4. Add Dan-O’s Original to the flour and Crunchy and Cheesoning to the panko
  5. Toss mushrooms in flour, egg wash, and then panko
  6. Fry for 4 minutes, remove and pad off extra oil
  7. Dip in your favorite sauce and enjoy!

Sauce

  1. In a small container ranch, garlic paste, Sriracha, and mustard. Mix until smooth

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Sprinkle Generously.

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