The Gluten Free Path

Posts Tagged ‘shitake’

Gluten Free Breaded Shitake Mushrooms

     A treat for Rick before going gluten free was, breaded mushrooms. In the beginning it was Portobello mushrooms. After trying a few others I decided that the preferable one was shitake. Normally I couldn’t care less about mushrooms. But shitakes are different, so much better.
     After going gluten free this year, I had to experiment and get into a different mindset. There isn’t anything I can’t do. Some things won’t taste the same, but that’s okay as long as they are good or even delicious. That’s what tonight mushrooms were, absolutely delicious.
     What you will need:

● Shitake mushrooms (or another mushroom you like)
● Salt (I used Himalayan, because I love the taste)
● Black pepper
● Cardamom
● Bob’s Red Mill All-purpose Gluten Free Flour
● 1 or 2 eggs, depending on how many mushrooms you plan to make
● Safflower oil
● Onion
● Cilantro

     Whisk an egg in a small bowl. Finely chop a little bit of onion, perhaps 2 tablespoons or so. Put half the chopped onion in a wok with oil. Turn on medium low. Add a couple of sprigs of cilantro, tear into little pieces.
     In another small bowl pour about a 1/3 cup of flour, the remaining chopped onion, ¼ teaspoon of pepper, pinch of salt, and 1/8 teaspoon of cardamom. Mix.
     Cut the mushrooms up into thin slices. Dunk in the egg, mix with fingers until completely covered, then plop into flour mix. Stir with fingers, until the mushrooms are completely covered with flour mix. Add to wok. Continue until out of flour, egg or mushrooms. Sauté the mushrooms until a light crispy brown.
     Note: I always start with a small amount of flour so nothing goes to waste. So I ended up making the flour mix three times or more for five shitake mushrooms and a few white button mushrooms.