You may also like
Categories:Viewed: 9 - Published at: 6 months ago
Ingredients
- 4 cups fresh rye bread crumbs (from 6 large oval slices of rye with seeds, finely ground in a food processor)
- 3 large eggs
- 2 (6-ounce) packages sliced portabella mushrooms or 5 large portabella mushroom caps, cut crosswise into 1/2-inch-thick slices
- About 4 cups vegetable oil
- Special equipment: a deep-fat thermometer
- Accompaniment: lemon wedges
Method
- Toss crumbs with 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl and spread on a large plate.
- Lightly beat eggs in a bowl.
- Dip mushroom slices 3 or 4 at a time into egg, letting excess drip off, then transfer to bread crumbs, pressing mushroom slices into crumbs to help adhere and turning to coat.
- (Coating will be uneven.)
- Transfer to a tray.
- Heat about 1 inch oil in a 3- to 4-quart heavy saucepan over moderate heat until it registers 350F on thermometer.
- Fry mushrooms in batches of 7 or 8, turning over occasionally, until golden, 1 to 2 minutes per batch, returning oil to 350F between batches.
- Transfer mushrooms with a slotted spoon as fried to paper towels to drain.
- Season with salt and serve warm.
