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Rántott Gomba (Hungarian Fried Mushrooms)

A recipe for Rántott Gomba (Hungarian Fried Mushrooms)! Whole or sliced mushrooms are breaded and fried until golden.

Prep Time
20 mins
Cook Time
20 mins
Total Time
28 mins
Servings: 2 -4 Servings
Course: Side Dish
Cuisine: Hungarian

Ingredients

  • 8 ounces (227 grams) cremini or button mushrooms or other such as porcini, chanterelle
  • 1/3 cup (42 grams) all-purpose flour
  • 2 large eggs
  • 1 cup (115 grams) fine breadcrumbs
  • vegetable oil for deep frying
  • salt to taste
  • tartar sauce for serving
  • Fresh, chopped parsley for garnish
  • Steamed rice for serving

Instructions

    Cup of Yum
  1. 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.
  2. Place the flour in a small bowl.
  3. Place the eggs in a second bowl and beat the together until smooth.
  4. In a third bowl, add the breadcrumbs.
  5. Pour enough oil to in a small to medium pot to reach 2 inches (5 centimeters) deep. Place over medium heat.
  6. 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.
  7. Once the oil has reached 350˚F (180˚C), add the coated mushrooms, a few at a time, being careful not to overcrowd.
  8. 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.
  9. Sprinkle with salt and serve immediately with tartar sauce and fresh parsley. If desired, pair with rice.