A staple of fairs, bars, and restaurants everywhere, fried mushrooms are delicious and easy to prepare. The secret to extra crispy mushrooms is is triple dipping them before frying.
2 lb small mushrooms (button or baby portabella), rinsed well and dried
1-2 c Better Batter Gluten Free Seasoned Flour
, in a small container with lid
1-2 eggs, beaten OR 1/2 c aquafaba (bean juice) - if using bean juice, add a pinch of sugar - in a small container with lid
1-2 c gluten free breadcrumbs (homemade or commercial) or crushed gf cereal (such as Chex), in a small container with lid
Oil for frying
Make sure you mushrooms are clean and dry. Place into the container with the seasoned flour and close the lid. Shake well to evenly coat. Remove the lid.
Transfer the mushrooms to the egg or aquafaba container. Close the lid and shake well until evenly coated. Remove lid.
Transfer the mushrooms to the breadcrumbs container. Close the lid and shake gently to coat. You may need to open the container and gently press the breadcrumbs to the surface. Allow the breadcrumb coating to adhere to the mushrooms for at least 5 minutes.
Transfer the mushrooms back to the egg mixture and very gently shake to coat. Transfer the egg coated mushrooms to the seasoned flour container and very gently shake to coat - this will form a seal over the breadcrumbs and help them to stay on the mushrooms. Allow to adhere for at least 5 minutes.
Heat your oil. Make sure you use a heavy pan, with sides high enough to allow 2 inches of oil, plus 4 more inches of headroom. Heat the oil to about 375F.
Place a few mushrooms at a time in the hot oil, stirring gently with a slotted spoon to ensure all sides are covered in boiling oil. Remove once the mushrooms are golden brown. Serve immediately.
Aquafaba will allow the coating to adhere without using egg, but the mushrooms will not get as crispy or golden. You will get better results if you add a pinch of sugar to the aquafaba before using it. You should serve the mushrooms made with aquafaba immediately, as they get soggy quickly on cooling.
Mushrooms made with egg will stay crispy for a very long time and can be gently reheated in an oven to refresh them.
You can make either version and freeze ahead (once the coating adheres). Fry from frozen for best results.