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If I had to be a vegetarian, breaded mushrooms would be my replacement of meat, probably because my all time favourite meat dish happens to be breaded cutlets. Deep fried breaded mushrooms is an anytime treat. They go particularly well with cheesy pasta. As appetizers, they are nice dipped into tartar sauce. Hungarians tend to use the caps only, probably because they like to peel their mushrooms. My grandmother always peeled hers. I did an image search and it looks as if nothing changed. Hungarians still peel their mushrooms. On the other side of the spectrum, there is a North American practice not even washing, just wiping the mushrooms. Knowing what mushrooms actually grown in, they ought to be washed well, but peeling them seems a bit of overkill. It is always good idea to wash fruits and vegetables, even the “prewashed” kind or even if you end up peeling off the outer layers. Bacteria can spread from the peel to hands and from there to the mouth. Our food comes from all over the world these days and the standards of food production and our resistance to bacteria are not uniform.

4 cups medium to large mushrooms
1/4 cup flour
1 well-beaten egg
1 cup fine breadcrumbs
oil for deep frying

• Wash the mushroom and slice them thickly. Do not salt them yet, salt would soften them.
• On three separate plates, place flour, an egg, and fine breadcrumbs.
• Beat the egg with a fork until slightly frothy.
• Roll the mushroom slices into the flour; coat well.
• Next dip them in the beaten egg; coat well.
• Finally dip them in the breadcrumbs, coating well.
• Set out a plate with paper towel and a slotted spoon nearby.
• In a large skillet, place enough oil for deep-frying.
• Heat the oil to medium hot and drop in the breaded mushroom slices.
• Do not crowd the pan, leave room between the mushrooms.
• Flip them over without puncturing them and fry on both sides. The mushrooms will fry up very quickly.
• Fry them to a golden crisp.
• Remove mushrooms with the slotted spoon and place them on the paper towel lined bowl to drain.
• Sprinkle with salt and serve.


  1. Zsuzsa, they look delicious! Once more it reminds me of my mum's breaded mushrooms: she used to prepare big parasol mushrooms like this! They looked like breaded meat ;-)

  2. Hello Zsuzsa,
    I like to cook Hungarian food, it remembers me of nagymama. After I found your blog on the internet I made already the Turos Pogacsa and the toltott Paprika. If I have time I will make the toltott kaposzta. Today I made my own rantott gomba without cutting the gomba, but peel it to clean it. After eating it I read your new blog and you have cooked the same. They taste lovely, but the are heavy on the stomach. Thanks for writing down al these nice recipes. I also have to compliment you on your beautiful pictures of the food.
    kind regards,

  3. This used to be my favourite restaurant meal. My Mom made them from time to time, but deep frying wasn't popular in our house (Dad had heart issues). I loved the tartar sauce.
    Now that you mention it, I do remember peeling mushrooms, but I don't anymore. I do however wash them thoroughly.

  4. I also remember very well that my mother used to peel the mushrooms; what a job that was. I can still taste the crunchy and delicious taste. Cannot remember since, to have breaded mushroom like that...yours is the perfect memory of the breaded fried mushrooms!

  5. Sissi, they must have been delicious. My grandma had a fixation on tiny parasols so I never saw large mushrooms until I came to Canada.

  6. Thank you Bandi, it's ggod to see you here.

  7. Elisabeth and 'Inspiration, I stopped peeling mushrooms when I started to cook. I thought it was silly to peel blemish free mushrooms. I kept it a secret, until I saw unpeeled mushrooms in an English recipe. It was reinvention of the wheel…

  8. These were so delicious! My husband isn't usually a fan of mushrooms on their own and he ate these readily- didn't even notice they were mushrooms. So easy too.




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