Mushrooms are the star of this show and are enhanced delightfully with the added crunchy texture of fried panko breadcrumbs.
This is an easy way to jazz up an otherwise lackluster game of “what’s left in the fridge by Friday”. Have fun!
1 package of baby bella mushrooms, de-stemmed and gently wiped with a damp paper towel
4 Tbsp flour, separated
1/4 cup unsweetened almond milk
2/3 cup panko bread crumbs
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp Italian seasoning
1/2 cup vegetable oil
2 servings cooked polenta and green beans for serving, optional
In a large deep skillet, add vegetable oil and heat over medium high heat. Meanwhile, in one shallow bowl, add 3 Tbsp flour. In another bowl, add almond milk and 1 Tbsp flour. In your last bowl, add panko, garlic powder, onion powder, and Italian seasoning. To bread your mushrooms, dip in flour, milk, and bread crumbs. Place mushrooms in the hot oil and fry until they are brown all over. Drain on paper towels and serve with creamy polenta and lightly sauteed green beans.