Fried Portobello Mushrooms

Funghi Fritti

Fried foods need not be heavy or oily. When done well, fried foods have a wonderful crispy outside with the flavor and moisture sealed inside. For a discussion on frying techniques. In Italy, fresh porcini mushrooms are sometimes prepared this way. Since fresh porcini are not easily available in the States, I use portobello mushrooms instead, with excellent results.

Total time: 20 minutes


  • 1 pound portobello mushrooms
  • About 3 cups vegetable oil
  • 1 large egg
  • ½ cup fine dry bread crumbs
  • Salt


  1. Trim the mushroom stems and brush away any soil. Cut the mushrooms into ½-inch-thick slices.
  2. Put enough vegetable oil in a medium skillet to come at least ½ inch up the side of the pan. Place over medium-high heat. Set a wire rack over a baking sheet or line a plate with paper towels.
  3. Put the egg in a bowl wide enough to hold a mushroom slice and whisk until the white and the yolk are well mixed together. Put the bread crumbs on a plate. Dip one mushroom slice at a time in the egg, then coat it with the bread crumbs.
  4. When the oil is hot enough to make a corner of the mushroom slice sizzle, carefully slide in as many breaded pieces as will comfortably fit in the pan. When the bottom is lightly browned, after about 1 minute, turn the slices over and brown the other side. Lift the mushrooms out of the pan, letting as much oil as possible drip back into the pan, then lay them on the wire rack or paper-towel-lined plate. Sprinkle with salt and serve at once.