Golden and crispy on the outside, soft and moist on the inside, these deep-fried mushrooms can easily be made in no time and served as a mouth-watering starter.

Serves 4, Preparation time 20 mins, Cooking time 20 mins

  • 400 g of fresh mushrooms (or the frozen one)
  • 4 eggs at room temperature
  • Durum wheat semolina flour or corn flour, to taste
  • Grated Parmigiano, a tablespoon
  • Breadcrumbs, to taste
  • a pinch of salt
  • 400 ml Olive Oil or Peanut Oil for deep-frying 



No need to wash the mushrooms, just cut off the earthy part of the stalk and clean them with a damp cloth.
Cut them lengthwise or leave them whole, depending on their size.

Mix the flour with grated Parmigiano.
Beat the eggs in a bowl without adding salt.
Dip mushrooms in flour Parmigiano mix, then beaten eggs and breadcrumbs.

Heat oil in a frying pan, fry a few mushrooms at a time for about a couple of minutes until crispy golden brown.
It is best not to cover them with paper towels or anything else, otherwise they will become mushy due to the moisture that can be created and will lose some of their crispiness.

A pinch of salt and serve.



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