One of our favorite ways to enjoy fall is with lots of Breaded Maitake Mushrooms. A splurge-worthy treat that's naturally gluten-free, your whole family will beg for more!
Prepare your maitake mushrooms by cleaning and breaking into individual pieces, set aside.
2 cups maitake mushrooms
Beat eggs with a splash of water until well combined, this creates your egg wash.
Combine rice flour and seasoned salt, mix well.
Dip each piece of mushroom into the egg wash then into the rice flour mixture. Place on a baking sheet lined with wax paper. Continue until all mushrooms are breaded.
For best results, I recommend placing your breaded (raw) mushrooms into the freezer for a minimum of 30 minutes. This step helps the breading to adhered to the mushrooms.
While your mushrooms are chilling in the freezer, preheat your deep fryer to 350F with lard or other cooking fat of your choice.
Working in small batches, deep fry breaded mushrooms (directly from the freezer/frozen) for 2-3 minutes or until crispy. Larger, thicker pieces make take 3-5 minutes.
Transfer fried maitake mushrooms to plate lined with a paper towel and season to taste with salt.
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Notes
All measurements in this recipe are ESTIMATES. The quantity of cooking fat will vary based on your deep fryer or stove top pot. You may need to make multiple batches of seasoned rice flour and need more eggs based on the quality of mushrooms you are breading. Excess breading can be stored in your freezer to use later.