Makes about 12, depending on size
1 lb button mushrooms (cleaned)
1/2 cup milk
1/2 cup flour
1/2 cup panko bread crumbs
salt and pepper to taste
1. Whisk together the egg and milk.* Set aside.
2. Prepare a dish with flour, salt and pepper. Set aside.
3. Prepare a dish with panko bread crumbs. Set aside.
4. Position a drying rack over a paper towel.
5. Drop a clean, dry, mushroom into the egg mixture. Turn to coat. (Tongs work well for this to keep your hands dry.)
6. Move the egg coated mushroom to the flour bowl. Turn to coat. Shake off excess flour.
7. Move the flour coated mushroom to the egg mixture (could be a second bowl). Turn to coat.
8. Drop the flour and egg coated mushroom into the panko bread crumbs. Turn to coat. Shake off excess.
9. Place panko covered mushroom on a drying rack for about 2 minutes to let the crust set.
10. Fry mushrooms in hot oil until golden brown… about 4-5 minutes.
11. Move to a platter lined with several folds of paper towels to absorb excess oil. Serve while hot.
* The egg and milk mixture could be divided equally between two bowls to avoid having to drop flour-coated mushrooms into the initial egg wash station. This is a step that helps simplify the process when children are helping with preparations. As always, with children, pay particular attention to proper hand washing and cross-contamination practices. I cropped this photo to be sort of tongue-in-cheek, but in reality, Granmom was standing opposite him at the prep island, guiding him every step of the way. 🙂
Here is a recipe our youngest son gave us when he was working at a restaurant during high school. We kept it in our recipe box over the years as a bit of a reminder of how precious our time together is, and are now blessed with the joy of being in the kitchen with his sons.