Gluten Free Fried Mushrooms

I really didn’t like mushrooms growing up. I tried them once when I was in grade school and thought they were disgusting, so I didn’t give them another shot until college. When I tried them again, I was like “oh, these aren’t bad, what have I been doing avoiding them all these years?”. I started buying them for salad use frequently after that.

But, even though mushrooms are a regular part of my diet these days, I haven’t used them in many recipes on here. Until now. And back in September, too.

I love fried foods, but don’t eat them often because of how unhealthy they can be. Another big reason I don’t eat many fried foods is that they almost always contain gluten at restaurants, which is both a good thing and a bad thing for me: I can’t eat gluten, so I automatically avoid most fried foods which improves my health, but I also can’t have a quick fried fix when I really want to indulge occasionally.

To make these gluten free fried mushrooms, I adapted this recipe from Food.com. They turned out really good; I was pleasantly surprised at how delicious they ended up being. Give them a try next time you are in the mood for a fried snack or are having people over to watch some football/basketball/whatever games!

Gluten Free Fried Mushrooms

Gluten Free Fried Mushrooms

Gluten Free Fried Mushrooms

Gluten Free Fried Mushrooms

Gluten Free Fried Mushrooms

Ingredients

  • 10 oz. fresh white mushrooms, wiped clean
  • 1 cup gluten-free flour
  • 1/2 cup cornstarch
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 3/4 cup water
  • 2 cups gluten-free breadcrumbs (I used GF Panko breadcrumbs)
  • Vegetable or canola oil

Instructions

  1. Mix gluten-free flour, cornstarch, baking powder, and salt in a bowl.
  2. Add water and stir to make a batter.
  3. Dip mushroom into batter; let excess batter drip off.
  4. Pour gluten-free breadcrumbs and garlic powder into a medium bowl.
  5. Dip battered mushroom into breadcrumb mixture, covering it thoroughly.
  6. In a saucepan on the stove (medium-ish heat), heat oil and drop mushroom in. Be careful, because the oil is very hot.
  7. Continue covering mushrooms in batter/breadcrumbs and dropping them in the oil. Rotate the mushrooms every 20-30 seconds in the oil using tongs. They should only need 90-120 seconds each in the oil to get a golden brown.
  8. Remove from oil using tongs and place mushrooms on a plate covered with paper towels to soak up excess oil.
  9. Let cool slightly.
  10. Serve and enjoy! Cocktail sauce or (gf) BBQ sauce are good options to dip in.
http://thisglutenfreelife.com/gluten-free-fried-mushrooms/

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