Foodie Extravaganza Mushrooms: Rántott Gomba (Hungarian Fried Mushrooms)

Foodie Extravaganza is where bloggers come together and celebrate food holidays. Did you know there is at least one food assigned to each day of the year to celebrate that food? Wendy from A Day in the Life on the Farm is our host this month.

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.

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 degree F oven until heated through, about 10 minutes.

 

 

Just look at all the wonderful Mushroom recipes being shared today!

• Cheesy Mushroom Chicken by Fearlessly Creative Mammas
• Chicken and Mushroom Stuffed Crepes by Cooking with Carlee
• Crusted Seafood Mushroom Caps by The Freshman Cook
• Duxelles by Food Lust People Love
• Marinated Mushrooms by Making Miracles
• Mushroom and Chorizo Ragu by Cookin’ and Craftin’
• Mushroom Bread Pudding by A Day in the Life on the Farm
• Mushroom Leek Chinese Dumplings by The Joyful Foodie
• Mushroom Stroganoff with Herb Spaetzle by Caroline’s Cooking
• Mushroom Zoodles and Cheese;by Brunch with Joy
• 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)
Adapted from Zsuzsa in the Kitchen
Serves 2-4

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

 

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 degrees 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.