Wednesday, June 23, 2010
Fried Portabella Mushroom
We were dining out at a restaurant of a golf resort near our area one day and ordered 3 meals course. One of the side order to the entree we tried was fried portabella mushroom. We were unfortunate because some the fried mushroom we had was burnt. We had to use our little key chain flash light to look at the dark fried mushroom since the restaurant had their dining room light almost in total dark.
Anyway, a few days later I've decided to fry my own mushroom. This fried mushroom is perfect to go with panko breaded whiting fish. I used the same breading for the whiting.
2 fillet whiting
1 tray of sliced portabella mushroom (about 14 pieces)
1/2 cup milk
2 tablespoon italian mixed seasoning ( you can use ground black pepper and salt or any herb mix you like)
2 cups panko breading
olive oil for cooking
In one bowl whisk eggs, milk and 1 tablespoon of the italian seasoning.
In another bowl, mix panko breading with the rest of the italian seasoning.
Heat olive oil in the deep fryer.
Do not wash the mushroom.
Coat one mushroom in the egg batter.
Then coat it with the panko bread crumbs.
Fry in hot oil one at a time.
Do the same technique to the whiting.
I fry the whiting first because I can let the whiting stay warm in the toaster oven at 400 degree F while waiting for the mushroom to cook.