Sushi creeps me out. Raw fish gives me the heebie-jeebies, and I want nothing to do with it. But give me a sweet potato roll with mushrooms, or a bowl of egg drop soup and I am a happy lady. One of my first sushi experiences was with my boyfriend. We had been seeing each other for less than a month, and I really wanted to impress him. I agreed to a local sushi place for dinner, because I was sure that there would be something on the menu for a highly allergic fish-hater. I wanted to stay away from the stir-fry, because peanut sauce and I would not get along too well. The veggie options all contained raw yummies that would have meant ending the night with a benedryl. After nearly 45 minutes of staring at the menu and asking the poor waitstaff one-thousand questions, I finally decided that the sweet potato/mushroom roll. And it was fine. I was a bit embarrassed by the fuss I had made over selecting my meal, but he didn't mind. He sat across from me, patiently helping me figure out what would be safe.
That sushi place became one of our favorites, and several months later I decided to try a rice ball in addition to my usual sweet potato rolls. I had informed the waiter about my allergies, and he said I'd be fine. When the rice ball came, I realized he hadn't specified that the rice ball itself was safe. He just said that I'd be okay. So I decided to ask again--just to double check. He returned from the kitchen with a look of horror on his face. "Don't eat the rice ball." He whisked it away, apologizing profusely. Always ask more than once, and if you're not positive, just don't eat it.
One day, we decided to try their Teriyaki Fried Mushrooms. They were guaranteed to be safe, from the mouth of the chef. Not only were they safe, but they were heaven in my mouth. That weekend, I bought a package of mushrooms and decided to try my hand at something similar. They were a huge hit, and we both agreed--they were better than the sushi place.
So, without further ado...my very own Teriyaki Fried Mushrooms.
This recipe is NUT FREE.
Ingredients
-Flour
-Egg (amount of eggs will depend on amount of mushrooms being prepared. One is usually enough for a small serving. Use your judgement).
-Salt
 |
| teriyaki fried mushrooms |
-Pepper
-Mushrooms
-Teriyaki Sauce (homemade, or store bought)
-Vegetable/Canola oil
- Beat egg in a bowl, and set aside.
- Combine flour (use your judgement for how much you need. It should be enough to coat the mushrooms twice), a dash of salt, pepper, and whatever other spices you like. (I typically add paprika, garlic powder, and a dash of old bay for a little kick) in a large bowl. The combination shouldn't be overpowering, but rather, just add a hint of flavor.
- Coat mushrooms in the flour combination. (I usually just put the mushrooms in the large bowl with the flour, and shake/mix it around a bit until they're all coated. Works pretty well.)
- Remove mushrooms from flour, and set aside. Make sure there is enough of the flour mixture to coat mushrooms again. If necessary, make more.
- Dip coated mushrooms in the egg. Be sure to cover the entire mushroom in egg.
- Place egg coated mushrooms back in the flour mixture, and gently roll them in the mixture. Make sure that they are fully coated. Remove from mixture and set aside.
- Heat oil in a deep pan. You will be frying the mushrooms, so make sure that you use enough oil.
- Once oil is hot, place mushrooms in the pan and allow to cook for about 10 minutes.
- Flip mushrooms to cook the other side.
- Once mushrooms are browned and crispy, carefully remove from the oil
- Carefully pour the oil out into a cup or bowl. Set aside to cool.
- Pour Teriyaki sauce into the pan. Add mushrooms.
- Toss mushrooms in teriyaki sauce. Cook for approximately 5 minutes, or until the mushrooms appear to be glazed in the sauce.
- Serve immediately, and enjoy!
