Rántott Gomba (Hungarian Fried Mushrooms)

A recipe for Rántott Gomba (Hungarian Fried Mushrooms)! Whole or sliced mushrooms are breaded and fried until golden.

Foodie Extravaganza

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.

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.

Rántott Gomba (Hungarian Fried Mushrooms)

For this month’s Foodie Extravaganza featuring mushrooms, I made Rántott Gomba (Hungarian Fried Mushrooms)!

Button or other mushrooms are breaded in flour, egg, and breadcrumbs, then fried until golden.

The mushrooms are can be served simply with tartar sauce as an appetizer or as an accompaniment to rice or pasta for a more filling meal.

A Few Tips

I prepared this recipe with whole button mushrooms. You can also use another favorite such as Chanterelle.

If the mushrooms are larger, cut in half or in thick slices. Also remove the tough, woody stems.

Use fine breadcrumbs, not panko.

Deep frying sometimes gives me a bit of anxiety, but these mushrooms are definitely on the easier side. As long as the oil is the correct temperature (about 350˚F/180˚C), they will fry perfectly with little error and no worries about the 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. Seasoning beforehand will make them release moisture and soften.

These Rántott Gomba are best served shortly after frying while still warm.

Store leftovers in an airtight container in the refrigerator for up to a day. I reheated the mushrooms the next day in a single layer on a baking sheet in a 350˚F (180˚C) oven until heated through, about 10 minutes.

Air Fryer Mushrooms

These Rántott Gomba can also be prepared in the Air Fryer (and are featured in the latest photos)!

Coat the mushrooms using the same technique with the flour first, then egg, and an even layer of fine breadcrumbs.

Cook the breaded mushrooms in a single layer in a 390˚F (200˚C) air fryer until golden, about 10 minutes.

Serve while still warm with tartar sauce.

All the other wonderful Mushroom recipes being shared:

• 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 by Caroline’s Cooking
• 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

This recipe was originally posted in September 2015 and updated in July 2023.

Rántott Gomba (Hungarian Fried Mushrooms) Recipe

Adapted from Zsuzsa in the Kitchen

Print Pin

5 from 3 votes

Rántott Gomba (Hungarian Fried Mushrooms)

A recipe for Rántott Gomba (Hungarian Fried Mushrooms)! Whole or sliced mushrooms are breaded and fried until golden.

Course Side Dish

Cuisine Hungarian

Keyword fried, Hungarian, Hungary, mushroom

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

0 minutes minutes

Total Time 28 minutes minutes

Servings 2 -4 Servings

Ingredients

• 8 ounces (227 grams) cremini or button mushrooms or other such as porcini, chanterelle
• 1/3 cup (42 grams) all-purpose flour
• 2 large eggs
• 1 cup (115 grams) fine breadcrumbs
• Vegetable oil for deep frying
• Salt to taste
• Tartar sauce for serving
• Fresh, chopped parsley for garnish
• Steamed rice for serving

Instructions

• Gently clean the mushrooms of any dirt, pat dry, and cut off the woody part of the stems. If the mushrooms are large, cut in half or into thick slices.
• Place the flour in a small bowl.
• Place the eggs in a second bowl and beat the together until smooth.
• In a third bowl, add the breadcrumbs.
• Pour enough oil to in a small to medium pot to reach 2 inches (5 centimeters) deep. Place over medium heat.
• Coat each mushroom thoroughly in the flour, then the egg, and let the excess drip off. Coat completely in an even layer of bread crumbs.
• Once the oil has reached 350˚F (180˚C), 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 and fresh parsley. If desired, pair with rice.