Breaded Porcini Mushrooms



Breaded Porcini Mushrooms are one of my favorite side dishes. I prefer fresh porcini mushrooms for this recipe but dried will work just fine. The meat-like texture with its earthy, nutty flavor is just delicious.

This will replace the breaded deep-fried white button mushrooms we are accustom too. After tasting these mushrooms you’ll never make them any other way. Unfortunately fresh porcini mushrooms are difficult to find in the supermarket. So in order to prepare dried porcini mushrooms you must steep then in boiling water until they are reconstituted.

These Breaded Mushrooms can be served as an appetizer, side dish or even as a snack.


  • 8 porcini mushrooms, cut into 1/2 inch slices
  • 1/2 cup of flour for dredging
  • 2 eggs, beaten
  • 1/4 cup of milk
  • 1 cup of seasoned bread crumbs
  • 1/4 cup of fresh grated parmesan cheese
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper
  • Vegetable oil for frying


  • Wash the mushrooms and dry thoroughly.
  • In a small bowl coat the mushrooms with the flour.
  • In another bowl whisk together the eggs and milk.
  • In a third bowl mix together the bread crumbs, cheese, salt and pepper.
  • Dip the mushrooms in the egg mixture and then the breadcrumbs.
  • Refrigerate for about an hour before frying.
  • Fry the mushrooms until golden brown and drain on a paper towel.

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