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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


  • 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


  • 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.