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Panko-Crusted Mushrooms
© Marcus Nilsson

Panko-Crusted Mushrooms

  • TOTAL TIME: 20 MIN
  • SERVINGS: 4
  • FAST
  • VEGETARIAN

  1. 2 cups vegetable oil, for frying
  2. 2 large eggs
  3. 2 cups panko (Japanese bread crumbs)
  4. 12 large white mushrooms, stems discarded
  5. Salt
  1. In a medium skillet, heat the oil until shimmering. In a small bowl, beat the eggs. Spread the panko in a shallow bowl. Dip each mushroom into the egg and let the excess drip off, then coat thoroughly with panko. Fry the mushrooms, 4 at a time, over moderately high heat until golden brown, about 2 minutes per side. Drain on a wire rack set over a baking sheet. Season with salt and serve right away.
Serve With Asian Baby Back Ribs.