Panko fried portabella mushrooms
Why I Love This Recipe
I came up with this when my mom got given a bunch of mushrooms that she didn't know what to do with. You can actually reheat leftovers in the toaster over and they stay crunchy!
Ingredients You'll Need
1 lb Portabello mushrooms, gills and stems removed
2 eggs
1 T milk
2 c panko
1t garlic salt
1t pepper
canola oil for frying
Directions
slice portabellas in ½” strips
beat eggs and milk together
dip mushrooms in egg mixture, coating completely
mix panko with garlic salt and pepper
cover mushrooms with panko mixture, making sure they are totally covered
depending on my mood, I will sometimes do another egg and panko dip to get them really crunchy
heat oil to 350 degrees
fry mushrooms in batches, making sure not to overcrowd or oil temp will drop
fry until golden brown
