Crumbed Mushrooms

Bite out of crumbed mushroom that has been dipped in sauce on white plate.

5 from 18 votes

Crumbed mushrooms are a popular finger food! Quick, easy. Juicy mushrooms, crispy coating. Vegetarian, serve with sauce.

Prep Time20

Cook Time10

Total Time30

Course: Appetiser, finger food

Cuisine: Western

Keyword: breaded mushrooms, crumbed mushrooms

Servings:

Calories: 319kcal

Author: Adrianne

Equipment

1 Large measuring jug to rinse the mushrooms in
1 Colander
1 Chopping board
1 Paper towel
1 Large cast iron pan
1 Silicon slotted turner
3 Side plates with rim for the dredging process
1 Bowl to place the cooked crumbed mushrooms into

Ingredients

1 ½ cup panko breadcrumbs Note 1
⅓ cup pecorino romano cheese finely grated with a micro plane zester, Note 2
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon paprika
¼ teaspoon salt
¼ teaspoon black pepper
4 cups button mushrooms Note 3
1 cup plain flour
4 eggs whisked, Note 4
1 cup/250 ml olive oil Note 5

Instructions

Breadcrumb mixture: gather the breadcrumb seasoning ingredients. Add the panko breadcrumbs, pecorino romano cheese, garlic powder, onion powder, dried parsley, paprika, salt and pepper to a small bowl. Use a mini whisk to consistently combine. Then set aside.
Mushrooms: add mushrooms to a large jug, fill with water and swish around for a minute or 2. Then use a colander to drain the mushrooms and discard the water. Fold a piece of paper towel into a square and then use this to remove any dirt from the mushrooms.
Dredging: set up 3 side plates with a rim alongside each other. Start with the flour and coat the 1st mushroom in this. Then dip the mushroom in the whisked egg, shake off any excess and then pop it into the seasoned bread crumb mix and coat. Place crumbed mushroom onto clean dry chopping board. Then repeat for remaining mushrooms.
Cook: add olive oil to a large cast iron pan and turn the heat to high. Allow the oil to heat for 3 to 4 minutes. Test by dropping a spare breadcrumb into the hot oil and see if it starts to sizzle. If it does, work in batches and add around 10 crumbed mushrooms to the hot oil. If it is not hot yet, wait until it is. Cook the mushrooms for 4 to 5 minutes, using a silicon slotted turner to push them around the pan as they cook. Flip to ensure that all sides are golden brown. Once cooked, use the slotted turner to lift the mushrooms up and out of the oil. Place into a paper towel lined bowl. Then repeat till all the mushrooms are cooked.
Serve: place the crumbed mushrooms on a serving plate and provide a sauce for dipping. Note 6. Provide lemon wedges for serving and sprinkle some finely chopped fresh parsley over the top for garnish.

Notes

Note 1 Panko breadcrumbs: try and keep this ingredient away from any liquids or moisture. Shake off the excess egg before dunking the mushrooms into the breadcrumbs and repeat.
Note 2 - Pecorino romano cheese: you can substitute the equivalent amount of parmesan cheese if you have it and prefer to use that cheese. The difference is pecorino romano cheese is made from sheep's milk and parmesan cheese is make from cow's milk. The parmesan has a bolder flavour. The pecorino is sweeter and quite unique.
Note 3 - Mushrooms: we want to get the smallest whole white mushrooms you can get. These are known as 'button mushrooms'. They are smaller than standard white mushroom cups and are cute, miniature mushrooms. For Aussies this is 2 x 200 gram packets of button mushrooms. For my USA friends, this is approximately 7 oz.
Note 4 - Eggs: you can start with 2 of these. Whisk them and see how you go. If you shake off each mushroom after dunking in the whisked egg, they might stretch you all the way for all of the mushrooms. However, I have indicated 4 as it is likely that you will need more than 2 eggs as we want to fully dunk every mushroom into the whisked egg before popping in the breadcrumb mixture.
Note 5 - Olive oil: we don't add the full amount of oil to the pan to start with. Rather, we want to start with ½ cup (125ml) and top up in between batches. We also want to ensure that the oil is very hot before adding the crumbed mushrooms. You can test its heat by adding a spare breadcrumb from the chopping board and dropping it into the oil. The oil is ready if the breadcrumb starts to sizzle. If not, wait until it is hotter then start cooking.
Note 6 - Sauce: the sauce you see in the photos throughout the post is the Parsley Yogurt Sauce. It is also here on the blog, click the link to get the ingredients and instructions.

Nutrition