You’re ready to make a fried mushroom.
This is the easiest and quickest way to make fried mushrooms.
The key is to combine the dried mushrooms, garlic, onion and herbs.
First, remove the mushrooms from the water and set aside.
Now, in a small saucepan, combine the dry herbs and garlic.
Bring to a boil and cook for a minute or two until the herbs and mushrooms begin to break down.
Remove from heat and let cool.
In a large mixing bowl, combine all of the dry ingredients and mix well.
Add a tablespoon of the garlic and onions and mix to combine.
Add the mushrooms and mix all of your ingredients together.
Set aside to chill.
In the morning, preheat your oven to 350 degrees F. Place the cooked dried mushrooms in a shallow baking dish.
Spread a little butter on the bottom of the baking dish and then spread another thin layer of butter on top.
Bake for 15 minutes, until the mushrooms are lightly golden brown and the butter is starting to melt.
Remove and let the mushrooms cool in the dish for 10 minutes.
While the mushrooms is cooling, prepare the onion and garlic in a food processor.
Add in the dried herbs and spices.
Add about 1/4 cup of the chicken broth and pulse to combine with the onion mixture.
Add back into the processor.
Then add in the garlic, onions and spices and pulse until the garlic is fragrant.
Pour in the cooked mushrooms and cover the mushrooms with the remaining butter.
Place in the oven for 10 to 15 minutes.
When the mushrooms have cooled, remove them from the oven and cool on a rack.
Drain on paper towels, and place on a cutting board or paper towel lined with foil.
Using your hands, cut the mushroom into 3 equal pieces and then transfer to a baking sheet lined with parchment paper.
Place on a plate.
Heat up your grill or cast iron skillet.
Add 1 tablespoon of butter to the skillet, then sprinkle the top with the dried herb mixture and cook until the mushroom is golden brown, about 4 minutes.
Transfer the mushrooms to a cutting boards, and drizzle with the rest of the dried mushroom mixture.
Serve hot.
Recipe Notes *This recipe is adapted from The Ultimate Easy and Easy Fried Mushroom, by Laura B. Cook, a member of The Cooking Channel’s Kitchen Crew.
