Crispy Fried Shitake Mushrooms

This may come as a shock to you, but I don’t have a ton of extra time in my day for many extracurricular activities. So there are very few television shows that are on my must watch list.

But I am human. And I do have a few shows that I can’t live with out. I would share the list with you, but I don’t need you to judge me more than you already do.

However, I will tell you that Top Chef is on the top of my can’t miss list.

I anxiously a wait every new season, then proceed to fall in love with chefs and spend a lot of time trying not to drool all over the place.

The upside is that I get super inspired to try new things.

And sometimes… not always, but sometimes… some of the crazy things I try are just crazy enough to work.

You will need…

1/3 cup canola oil

6 large shitake mushrooms, stemmed and quartered

2 tablespoons molasses

2 tablespoons water

½ pound panko breadcrumbs

Salt and pepper to taste

Start by combining the molasses and water in a medium bowl. Season lightly with salt and pepper.

Toss the mushrooms into the marinade and stir them around until they are coated.

Remove them from marinade and toss them into the panko breadcrumbs. Stir the mushrooms until they are coated with panko.

When coated, remove the mushrooms from the breadcrumbs and set them aside.

Heat the oil over medium high heat. When the oil is very hot, add in the mushrooms and cook until crispy and browned on both sides. About 5 minutes a side.

Remove the mushrooms from the oil and place them on a paper towel to soak up the excess oil.

Season with salt and pepper and serve hot.

Love and Beer Floats

Angela

Crispy Fried Shitake Mushrooms

1/3 cup canola oil

6 large shitake mushrooms, stemmed and quartered

2 tablespoons molasses

2 tablespoons water

½ pound panko breadcrumbs

Salt and pepper to taste

Start by combining the molasses and water in a medium bowl. Season lightly with salt and pepper.

Toss the mushrooms into the marinade and stir them around until they are coated.

Remove them from marinade and toss them into the panko breadcrumbs. Stir the mushrooms until they are coated with panko.

When coated, remove the mushrooms from the breadcrumbs and set them aside.

Heat the oil over medium high heat. When the oil is very hot, add in the mushrooms and cook until crispy and browned on both sides. About 5 minutes a side.

Remove the mushrooms from the oil and place them on a paper towel to soak up the excess oil.

Season with salt and pepper and serve hot.