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