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1
Place enough vegetable oil into a deep frying pan on low-medium heat. (I generally place in enough oil so that the bottom half of my mushrooms are submerged. You can always add more.).
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2
You do not want the oil bubbling wildly. Adjust temperature accordingly when you place the mushrooms in (a low simmer is nice.).
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3
Wash mushrooms and cut off tips of stems.
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4
If the mushrooms are really big (such as stuffing mushrooms) cut them in half or even quarters. Otherwise, leave whole.
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5
Place flour, eggs and breadcrumbs into three large, separate Tupperware containers.
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6
Mix pepper, garlic powder and salt in with the breadcrumbs.
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7
Place mushrooms in with the flour. Cover and shake until mushrooms are well coated.
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8
Transfer mushrooms to Tupperware dish that has the beaten eggs in it. Cover and shake again until mushrooms are evenly coated.
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9
Lastly, transfer mushrooms to final Tupperware container that has the breadcrumbs in it. NOTE: It is better to do this step in two batches as sometimes if there are not enough breadcrumbs the mushrooms do not get a nice even coat and look instead like they are covered in a lumpy batter.).
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10
Place mushrooms in oil carefully and cook until bottoms are browned. Flip over and continue cooking until entire mushrooms are cooked through.
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11
Mushrooms are done when gently crisp and the breading no longer appears wet looking.
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12
Remove mushrooms with slotted spoon and place on plate lined with paper towel to drain.
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13
Sprinkle with Parmesan cheese or dip them into your favourite sauce (such as Ranch).
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14
*Optional: add some additional herbs or Parmesan cheese to the breadcrumbs to give the recipe a more professional appearance like that in the restaurants.
