Rántott Gomba (Hungarian Fried Mushrooms)
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5
2 reviews
Excellent
Rántott Gomba (Hungarian Fried Mushrooms)
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A recipe for Rántott Gomba (Hungarian Fried Mushrooms)! Whole or sliced mushrooms are breaded and fried until golden.
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Ingredients
- 8 ounces cremini mushroom or other such as porcini, chanterelle, or button mushrooms, 227 grams
- 1/3 cup all-purpose flour 42 grams
- 2 egg large
- 1 cup fine breadcrumbs 115 grams
- vegetable oil for deep frying
- salt to taste
- tartar sauce for serving
- parsley for garnish, fresh, chopped
- Steamed rice for serving
Instructions
- Gently clean the mushrooms of any dirt, pat dry, and cut off the woody part of the stems. If the mushrooms are large, cut in half or into thick slices.
- Place the flour in a small bowl.
- Place the eggs in a second bowl and beat the together until smooth.
- In a third bowl, add the breadcrumbs.
- Pour enough oil to in a small to medium pot to reach 2 inches (5 centimeters) deep. Place over medium heat.
- Coat each mushroom thoroughly in the flour, then the egg, and let the excess drip off. Coat completely in an even layer of bread crumbs.
- Once the oil has reached 350˚F (180˚C), add the coated mushrooms, a few at a time, being careful not to overcrowd.
- Fry until golden, 1-2 minutes, then flip to cook the other side until golden. Transfer to a towel lined plate and repeat with remaining mushrooms.
- Sprinkle with salt and serve immediately with tartar sauce and fresh parsley. If desired, pair with rice.
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Overall Rating
5
2 reviews
Excellent
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