Fried Mushroom Adobo
- 1 lb Whole Mushrooms, medium sized (about 25)
- 1 cup All-purpose Flour
- 1/4 tsp Chief Brand Black Pepper
- 1/2 tsp Chief Brand Salt
- 2 tsp Chief Brand Adobo Seasoning
- 2 tbsp Cornstarch
- 1 tsp Chief Brand Baking Powder
- 1 cup Water
- 1 cup Panko Breadcrumbs
- Oil, for frying
Clean the mushrooms by wiping them with a wet paper towel. Set aside.
In a large bowl, whisk together the flour with the spices: Adobo, black pepper, and salt. Mix in the cornstarch and baking powder. Slowly add in the water and stir to combine.
In a separate bowl, pour in the Panko breadcrumbs.
Dip each mushroom into the wet flour batter, allowing the excess to drip off. Then toss in the dry breadcrumbs. Place on a plate until ready to fry.
Heat about an inch of oil in a large, deep skillet over medium-high heat (adjusting heat as needed).
Fry about six mushrooms at a time for 2-3 minutes per side, until golden-brown all over.
Remove from the pan with tongs or a slotted spoon, and place on a plate lined with paper towels or a baking rack to drain the excess oil.
Be sure to let these cool down for about 5 minutes before biting into one, as the middle can still be quite hot.
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