Fried Portabella Mushrooms

1. 1

   Toss crumbs with 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl and spread on a large plate.

2. 2

   Lightly beat eggs in a bowl.

3. 3

   Dip mushroom slices 3 or 4 at a time into egg, letting excess drip off, then transfer to bread crumbs, pressing mushroom slices into crumbs to help adhere and turning to coat.

4. 4

   (Coating will be uneven.)

5. 5

   Transfer to a tray.

6. 6

   Heat about 1 inch oil in a 3- to 4-quart heavy saucepan over moderate heat until it registers 350F on thermometer.

7. 7

   Fry mushrooms in batches of 7 or 8, turning over occasionally, until golden, 1 to 2 minutes per batch, returning oil to 350F between batches.

8. 8

   Transfer mushrooms with a slotted spoon as fried to paper towels to drain.

9. 9

   Season with salt and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.