Rántott Gomba (Hungarian Fried Mushrooms)

A recipe for Rántott Gomba (Hungarian Fried Mushrooms) for #FoodieExtravaganza’s Mushroom event! Thick slices of mushrooms are breaded and fried until golden.

#FoodieExtravaganza

Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme from The Nibble into recipes to share with you and Wendy from A Day in the Life on the Farm chose to celebrate Mushrooms for today’s event! Other foods celebrated in September include honey, rice, cheese pizza, pancakes, papaya, peanuts, Oktoberfest, cheeseburger, coffee, and waffles.

If you are a blogger and you’re interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board . We hope you will enjoy the recipes we are sharing this month.

Rántott Gomba (Hungarian Fried Mushrooms)

For this month’s Foodie Extravaganza featuring mushrooms, I made Rántott Gomba (Hungarian Fried Mushrooms). Cremini or button mushrooms are simply breaded in flour, egg, and breadcrumbs, then fried until golden.

I cut the mushrooms in halves and thirds, depending on the size, but I have also seen recipes where they have been left whole or even stuffed prior to frying. The mushrooms are generally served with tartar sauce as an appetizer or as an accompaniment to rice or pasta for a meal.

Frying foods always gives me a little bit of anxiety. These mushrooms were definitely on the easier side. As long as the oil is hot enough, they will fry perfectly with little error. No worries about batter or meat in the center being done.

I lightly washed the mushrooms and patted dry prior to coating, but some recipes call for peeling the tops of the mushrooms.

Don’t sprinkle the salt over the mushrooms until after they have been fried. Beforehand will make them release moisture and soften.

I reheated leftovers the next day in a single layer on a baking sheet in a 350˚F oven until heated through, about 10 minutes.

Look at all the wonderful Mushroom recipes being shared today!

• Crusted Seafood Mushroom Caps by The Freshman Cook
• Duxelles by Food Lust People Love
• Marinated Mushrooms by Making Miracles
• Mushroom Bread Pudding by A Day in the Life on the Farm
• Mushroom Stroganoff with Herb Spaetzle by Caroline’s Cooking
• Portabella and Butternut Squash Crepes by Cherishing A Sweet Life
• Rántott Gomba – Hungarian Fried Mushrooms by Tara’s Multicultural Table
• Ravioli with Mushrooms and Brussels Sprouts by Sew You Think You Can Cook
• Shiitake Bruschetta by Culinary Adventures with Camilla

Rántott Gomba (Hungarian Fried Mushrooms) Recipe

Adapted from Zsuzsa in the Kitchen

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Rántott Gomba (Hungarian Fried Mushrooms)

A recipe for Rántott Gomba (Hungarian Fried Mushrooms) for #FoodieExtravaganza's Mushroom event! Thick slices of mushrooms are breaded and fried until golden.

Course Side Dish

Cuisine Hungarian

Keyword fried, Hungarian, Hungary, mushroom

Prep Time 20 minutes

Cook Time 8 minutes

0 minutes

Total Time 28 minutes

Servings 2 -4 Servings

Ingredients

• 8 ounces cremini or button mushrooms
• 1/4 cup all-purpose flour
• 2 large eggs
• 1 cup fine breadcrumbs
• Oil for deep frying
• Salt to taste

Instructions

• Wash the mushrooms, pat dry, and remove the woody part of the stems. Cut in half or into thick slices if larger.
• Place the flour in a small bowl and the eggs in a different bowl. Beat the eggs until smooth. In a third bowl, add the breadcrumbs.
• Pour enough oil to in a small to medium pot to reach 2 inches deep. Place over medium heat.
• Coat each mushroom piece in the flour, then the egg, and let the excess drip off. Coat thoroughly in the bread crumbs.
• Once the oil has reached 350˚F, add the coated mushrooms, a few at a time, being careful not to overcrowd. Fry until golden, 1-2 minutes, then flip to cook the other side until golden. Transfer to a towel lined plate and repeat with remaining mushrooms.
• Sprinkle with salt and serve immediately with tartar sauce.