Deep Fried Mushrooms

Deep Fried Mushrooms

Angel Marcelino

"Button mushrooms are battered and fried in oil for an irresistible snack. These are great for watching sports."
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Ingredients

30 m servings 127 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, stir together the flour and garlic salt. Mix in egg and water until smooth.
  2. Heat the oil in a large deep skillet over medium-high heat. Test to see if oil is hot by frying a drop of batter. If it sizzles and floats to the top, the oil is ready.
  3. Dip mushrooms into the batter and then place in the hot oil. Fry a few at a time so they are not crowded, until golden brown, 3 to 5 minutes. Remove from oil with a slotted spoon and drain on paper towels.

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Reviews

Read all reviews 43
  1. 49 Ratings

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Most helpful positive review

We loved, Loved, LOVED these. This is a favorite of ours when we go out to restaurants and I really am glad that I "finally" found a recipe that is what we order out. Definate keeper. Thanks ...

Most helpful critical review

First time I made these we didn't like the batter- too mushy. So the next time we dipped the mushrooms in beat egg and the rolled them in italian breadcrumbs (already has garlic and spices adde...

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First time I made these we didn't like the batter- too mushy. So the next time we dipped the mushrooms in beat egg and the rolled them in italian breadcrumbs (already has garlic and spices adde...

Followed directions as written. Flavor was good but the batter never got crispy. It was more like a pancake-wrapped mushroom. I like a crunchy outer. I also missed the beer flavor so next tim...

We loved, Loved, LOVED these. This is a favorite of ours when we go out to restaurants and I really am glad that I "finally" found a recipe that is what we order out. Definate keeper. Thanks ...

I have made these twice now. The only people in the house who don't like them are the ones who don't like mushrooms! I added a little extra garlic salt. The only draw back was that I had to fry ...

I had no problems with this recipe, I was worried they would come out mushy, but mine came out just fine. I, of course cooked them with my deep fryer at 350, for about 4 minutes. Will def us...

Good, but does need more spice. Also used a deep fryer and fried until brown and crisp. Here is a dip I made: 1/4 cup mayo, 1 tblsp each lemon juice, horseradish, milk to desired consistency. ...

FABULOUS!! I made this 2x, (husb birthday dinner) second time was even better because I added a little more seasoning to the flour mixture (ie. chicken soup mix more garlic & salt). I added selt...

Followed recipes directions, and the end result was good. They were good for home cooked fried mushrooms. I had to add a bit of salt and garlic powder on top for more flavor though. Not bad. I...

loved it... just like the resturant cotton patch who got me hooked on them!! yum!

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