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Instructions:
- Step 1: Prepare the Coating Station Set up three shallow bowls for your breading station:
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- Bowl 1: Add the ½ cup all-purpose flour and season it generously with salt and pepper.
- Bowl 2: Add the 2 large beaten eggs.
- Bowl 3: Combine the 1 cup panko breadcrumbs, ½ cup grated Parmesan cheese, 2 minced garlic cloves (or 1 tsp garlic powder), 1 tsp dried parsley (or fresh chopped), ½ tsp paprika (optional), salt, and pepper. Mix these ingredients together very well to ensure even flavor distribution.
- Step 2: Bread the Mushrooms Working with one mushroom at a time, first dip it into Bowl 1 (flour), shaking off any excess. This helps the egg adhere. Next, dip the floured mushroom into Bowl 2 (beaten eggs), ensuring it’s fully coated. Finally, roll it thoroughly in Bowl 3 (breadcrumb mixture), pressing gently to adhere the coating evenly all around the mushroom. Place the breaded mushrooms on a clean plate or a baking sheet as you finish them.
- Step 3: Fry the Mushrooms Heat about ½ inch of vegetable oil in a large skillet (cast iron or heavy-bottomed pan works best) over medium heat. The oil is ready when a small breadcrumb sizzles immediately and vigorously upon contact. Carefully place the breaded mushrooms into the hot oil in batches, ensuring you don’t overcrowd the pan. Overcrowding will lower the oil temperature and lead to soggy mushrooms. Fry the mushrooms for 2–3 minutes per batch, turning them occasionally with tongs, until they are beautifully golden brown and crispy on all sides. Transfer the fried mushrooms to a paper towel-lined plate to drain any excess oil, helping them stay crisp.
- Step 4: Garnish and Serve Sprinkle the crispy mushroom bites with additional chopped fresh parsley for a pop of color and freshness. Serve warm and immediately with your favorite dipping sauces, such as marinara sauce, ranch dressing, or aioli.
