Description
A delicious Southern classic, this dish features crispy, golden mushrooms drizzled with a refreshing herb infusion, creating a delightful experience perfect for any gathering.
Ingredients
Scale
- 1 pound hearty mushrooms (portobello or shiitake)
- 1 cup all-purpose flour (or almond flour for gluten-free)
- 1/2 cup cornmeal
- 2 large eggs
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh thyme, chopped
- 2 cloves garlic, minced
- 2 shallots, finely chopped
- Juice and zest of 1 lemon
- Olive oil or vegetable oil for frying
Instructions
- Clean the mushrooms and slice them into thick sections—about half an inch.
- Whisk together the flour, cornmeal, salt, and pepper in one bowl. In another bowl, beat the eggs until slightly frothy.
- Heat a couple of tablespoons of olive oil over low heat in a small saucepan. Add minced garlic and shallots, stirring until softened and fragrant. Remove from heat and mix in chopped herbs, lemon juice, and zest.
- Dip each mushroom piece first into the egg mixture, then coat generously with the flour and cornmeal mix.
- Heat oil in a large skillet over medium-high heat. Fry the mushrooms in batches for 3-4 minutes on each side until golden brown and crispy. Drain on paper towels.
- Drizzle the mushrooms with the zesty herb infusion before serving.
- Present on a vibrant platter and enjoy!
Notes
For added flavor, feel free to experiment with different herbs and spices. Serve with aioli or a yogurt dip.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg
Keywords: fried mushrooms, vegetarian appetizer, Southern cuisine, crispy mushrooms, herb infusion