If you are a fan of mushrooms, you may know that there are plenty of ways to prepare them, such as sautéing, baking and breading. Breaded mushrooms can be deep-fried or pan-fried and both are delicious. Button, morel, portabella and shiitake are a few of the most commonly used mushrooms for cooking. When you are preparing the mushrooms to be breaded, egg is the key ingredient for making the breading stick.
Clean the mushrooms. Mushrooms are porous and do not need to be soaked or rinsed. Consider a small mushroom brush to wipe away any clinging growth or wipe with a damp paper towel.
Coat the mushrooms individually with flour and shake off any excess. Place on a plate or paper towel.
Whisk the egg yolk until it's thin.
Use tongs to dip each mushroom in the egg yolk, making sure to coat them completely. Roll each mushroom in the breading and coat evenly.
Place on a baking tray or fry in oil. Once the mushrooms are brown and crispy, they are ready to be served.