Want to find a good fried mushrooms recipe for my husband?

I bought some fresh button? mushrooms and he requested fried mushrooms...I can't find a good recipe. Thanks!Want to find a good fried mushrooms recipe for my husband?
Fried Mushrooms --











INGREDIENTS


1 pound mushrooms


1/2 cup oil for frying


2 eggs


3/4 cup milk


1 (4 ounce) packet saltine crackers, finely crushed


salt and black pepper to taste











DIRECTIONS


Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush. Cut large mushrooms in half.





Heat the oil in a large skillet over medium heat. While the oil is heating, beat the eggs and milk in a shallow bowl. Coat the mushrooms in the egg and milk mixture, then toss them in the cracker crumbs. Carefully place the coated mushrooms in the heated oil. The mushrooms will cook quickly. Cook the mushrooms until they are golden brown on the bottom, then flip them over to brown the other side.





When the mushrooms are evenly browned, remove them from the pan to drain on a paper towel. Season with salt and pepper to taste.Want to find a good fried mushrooms recipe for my husband?
fried mushrooms





Ingredients





10 ounces fresh white mushrooms, wiped clean


1 cup flour


1/2 cup cornstarch


3/4 teaspoon baking powder


1/4 teaspoon salt


1 cup water


2 cups breadcrumbs (Panko if you can find them)





Directions





1 Mix flour, cornstarch, baking powder and salt in a bowl.





2 Add water to make a batter.





3 Dip clean mushroom into batter letting excess batter drip off.





4 I find it easier to stick a toothpick into the mushroom to dip it.





5 After dipping into batter roll in Panko breadcrumbs to coat.





6 Deep fry in oil until golden.





7 We like to serve with cocktail sauce.
im a top chief this is my recipe enjoy!





Pork and mushroom pie and Gujarati-style green beans





Ingredients


For the roux


100g/4oz butter


100g/4oz plain flour


For the filling


25g/1oz butter


2 onions, peeled and chopped


salt and freshly ground black pepper


1 tsp ground coriander


1 tsp ground cumin


680g/1陆lb pork, cut into 1-2cm/陆in cubes (shoulder or leg, fat removed)


250ml/9floz chicken stock


1 tbsp olive oil


300g/11oz button mushrooms, wiped clean and sliced or left whole or quartered if they are small


250ml/9fl oz single cream


1 tbsp chopped fresh parsley


For the mash


1kg/2lb 3oz floury potatoes (such as King Edward), cleaned (not peeled)


50g/2oz butter


200ml/7fl oz boiling milk (or 150ml/录 pint boiling milk and 60ml/2fl oz single cream)


salt and freshly ground black pepper


For beans


450g/1lb green beans, cut into 2.5cm/1in pieces


4 tbsp vegetable oil


1 tbsp whole black mustard seeds


4 garlic cloves, peeled and very finely chopped


1 hot, dried red chilli, coarsely crushed in a mortar


1 tsp salt


1 tsp sugar


salt and freshly ground black pepper











Method


1. Preheat the oven to 160C/325F/Gas 3.


2. For the roux, heat a small pan over a medium heat and melt the butter.


3. Add the flour and stir well to create a paste. Allow it to cook for two minutes, then pour into a bowl.


4. For the filling, melt the butter in a lidded casserole, then add the onions and season with salt and freshly ground black pepper. Cover with the lid and reduce the heat to sweat the onions for five minutes, or until softened.


5. Turn up the heat and add the ground coriander, cumin and the pork. Stir for a few minutes until the pork is golden-brown all over.


6. Add the stock, cover with the lid and transfer to the oven to cook for 45-60 minutes, until the pork is tender.


7. While the pork is cooking, heat the olive oil in a pan over a high heat. Add the mushrooms and fry for 2-3 minutes, until they are golden-brown.


8. After the pork has been cooking for 30 minutes, add the fried mushrooms to the casserole.


9. When the pork is cooked, remove the pork and mushrooms from the cooking liquid with a slotted spoon and place into a dish. Set aside in a warm place.


10. Add the cream to the liquid in the pot and bring to the boil over a medium heat. Simmer for 3-4 minutes then, to thicken the sauce, gradually add 2-3 tablespoons of the roux, whisking all the while, as the sauce boils.


11. Add the chopped parsley and return the pork and mushrooms to the casserole. Season, to taste, with salt and freshly ground black pepper.


12. Either spoon equal portions of the casserole into individual ovenproof dishes, or transfer all of the casserole into a large pie dish.


13. Turn the oven up to 180C/350F/Gas 4.


14. For the mashed potatoes, half-fill a large pan with cold water and add the potatoes and a pinch of salt. Bring the water up the boil and cook the potatoes for ten minutes.


15. Drain off all but about 4cm/1陆in depth of the water. Return the potatoes to a very low heat and continue to simmer. (Don't be tempted to stick a knife into them - the skins will break and they will just break up and become soggy if you do.)


16. About 18-20 minutes later (or when cooked through), drain and allow the potatoes to cool slightly. Peel the potatoes while they are still hot, holding them in a tea towel to prevent scalding your hands.


17. Return the peeled potatoes to the pan and mash well. Add the butter and continue mashing until the mixture is free from lumps.


18. Add the boiling milk (or milk and cream mixture) if required, to achieve a pleasing texture of mashed potato, then season, to taste, with salt and freshly ground black pepper.


19. To make the pie(s), arrange the mashed potato over the top of the filling in the pie dish (or individual heatproof bowls if using) and lightly score the surface with a knife to create a diamond pattern.


20. Place the pie dish(es) onto a baking tray and transfer to the oven to cook for 30-40 minutes, or until golden-brown on top and the filling is hot.


21. Meanwhile, for the beans, place the beans into a pot of salted boiling water and boil for 3-4 minutes, or until they are just tender. Drain immediately and rinse under cold running water to stop them cooking.


22. Heat the oil in a large frying pan over a medium heat. When hot, add the mustard seeds. As soon as the mustard seeds begin to pop, add the garlic and cook until golden-brown.


23. Add the crushed red chilli and stir for a few seconds, then add the green beans, salt and sugar and stir well.


24. Turn the heat down to low and cook the beans for 7-8 minutes, then season, to taste, with salt and freshly ground black pepper.


25. To serve, serve generous portions of pie onto plates and place a spoonful of green beans alongside.
creamy garlic mushrooms





quarter the mushrooms


chopped bacon bits


butter


onion


garlic


double cream


chicken oxo cube


crushed black peppercorns


rice





fry the mushrooms and bacon bits in a pan with a little butter and oil until golden,


add chopped onion, garlic, double cream, black peppercorns crushed, and sprinkle a chicken oxo cube.mix well serve with rice.


you could use whole grain mustard if you don't like garlic.
wash and pat dry mushrooms


chop


in pan heat 1/2 tsp of Lemon juice a bit of either onion or garlic powder and butter or olive oil


throw in mushrooms and cook until tender do not over cook or they are icky!!!!!!


add salt and pepper to taste just before serving
...OR just slice them up and saute them in a little butter. Delicious!