Crunchy Breaded Portobello Mushrooms Dish
Ingredients
- 300 g portobello mushrooms
- 5 tbsp all purpose flour
- 1 cup water
- 200 g panko bread crumbs
- 1/2 tsp paprika powder
- Salt and pepper to taste
- 1 cup oil
Preparation
Cut the mushrooms into 4-5 mm thick slices.
Place flour and paprika in a bowl, adjust salt and pepper, stir in water and whisk until lump-free.
Place panko in another bowl.
Put the mushrooms into the flour mixture and then coat with panko.
Heat the oil in a skillet and fry the mushrooms.
Serve with a glass of red wine. Enjoy!
