Kitchen Wisdom Gluten Free Batter Fried Mushrooms will delight your guests palate! Lightly fried mushroom, dusted with gluten free flour and soaked for a few moments in egg, the end result is a light protein rich coating as opposed to a thick breadcrumb coating. I use crimini, which are young portabellos, because of their outstanding flavor. If white mushrooms suit the grocery budget better – then use the white. For the flour, I use ceci flour (garbanzo bean/chickpea), if one desires – white rice flour can be substituted if bean flour.
My maternal grandmother (Yolanda Ruggiero) wrote and recorded seemingly all the recipes she ever used. She taught me to save recipes at a very young age. In many ways, she started this food blogging journey for me. Recently, I was delicately looking through some of her written recipes. This is a challenge because the paper she wrote on is over 50 years old and quite brittle. I used a page on cocktails as the background for my food blog kitchenwisdomglutenfree.com
I found some mushroom recipes belonging to her had a unique technique that I do not recall seeing used. She would cut lemon and rub the outside of the mushroom before dipping or cooking the mushroom. I decided to try this and have been utterly blown away! It removes that layer of funk on the outside of the mushroom. You know the funk – even the freshest mushroom has a slightly tacky funk to the touch. It also preps the mushroom to better receive coatings. I highly recommend that you give this technique a try!
10 ounces Crimini Mushrooms
¼ cup Gluten Free Ceci Flour (Garbanzo Bean/Chickpea)
2 Eggs
1 tablespoon chopped Parsley
1/8 teaspoon Garlic granules
(optional) Crushed Red Pepper to taste
Salt & Pepper
½ fresh Lemon
Prepare the mushrooms: remove the stems, rub the with lemon. Leave some whole, thickly slice the really large crimini. Finely chop parsley, place aside. Pour ceci flour in bowl. Sprinkle salt and pepper into flour, along with optional crushed red pepper.
Beat eggs in bowl ample enough to hold mushrooms to soak. Beat garlic granules, parsley and a pinch of salt into the eggs.
Dip the mushrooms: first dust in flour, then place in egg mixture. Toss them about the eggs and allow sitting and soaking for a few moments.
Place a fry pan on stove on medium heat, pour in 2 tablespoons of olive oil. Do not allow oil to smoke.
Place mushrooms in fry pan with room in between. The room allows necessary air circulation which will enable these to get a bit crispy.
Cook whole mushrooms 4 minutes each side. Sliced mushrooms cook for 3 minutes on each side.
Remove to paper towel lined plate.Serve hot or room temperature!
“Batter Fried Mushrooms” by Liz Conforti, Forget What You Know About Wheat(c) 2014
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