INSTRUCTIONS
- CUT OR TEAR MUSHROOMS INTO 1 1/2-INCH PIECES.
- IN A MEDIUM SIZED BOWL, COMBINE FLOUR AND SPICES.
- WHISK EGGS IN A SMALL BOWL.
- POUR PANKO INTO A SEPARATE BOWL.
- DUNK EACH PIECE IN THE FLOUR, THEN EGG, THEN PANKO.
- IN PAN, HEAT OIL ON MEDIUM/HIGH HEAT.
- FRY THE MUSHROOMS IN BATCHES ALLOWING SPACE BETWEEN EACH UNTIL GOLDEN BROWN.
- TRANSFER COOKED MUSHROOMS TO A PAPER TOWEL-LINED PLATE.
- REPEAT UNTIL ALL MUSHROOMS ARE FRIED AND SERVE WITH YOUR FAVORITE SAUCE.
