Bistro-style crispy breaded mushroom saute

Pasos

1. Trim the mushrooms without rinsing them under water: cut off only the woody base of the stems, then wipe them clean with a slightly damp cloth. Leave them whole if medium-sized, or halve them if very large. Spread them out on a clean kitchen towel and let dry at room temperature for 10 minutes until the surface is completely matte and dry.
2. Prepare the finishing garnish: finely chop the flat-leaf parsley, finely grate or mince the garlic, and cut the lemon into wedges. Set each aside separately.
3. Set up a standard breading station in three shallow bowls: flour seasoned with salt and pepper; eggs beaten with a fork for 1 minute until smooth and fluid; and fine plain breadcrumbs.
4. Bread the mushrooms one by one: first dredge in the flour, making sure to coat the crevices around the stem, then tap off any excess; dip into the beaten egg; and finally roll in the breadcrumbs, pressing gently to adhere. Place them on a baking sheet in a single layer to ensure an even crust.
5. Let the breaded mushrooms rest in the refrigerator at 4 °C (40 °F) for 15 minutes so the breading sets and adheres firmly.
6. Heat a large, heavy skillet over medium-high heat with the oil until it reaches 170 °C to 175 °C (340 °F to 350 °F; a breadcrumb dropped in should sizzle immediately without burning). Add a portion of the butter and let it foam and sizzle for 30 seconds without browning.
7. Fry the mushrooms in 2 or 3 batches without overcrowding the pan, at 170 °C (340 °F) for 5 to 6 minutes per batch. Let them brown undisturbed for the first 2 minutes, then turn them regularly until the crust is evenly golden brown, crisp and firm to the touch with tongs, and the sizzling quiets down.
8. Drain each batch on a wire rack for 1 minute, then season immediately with salt. Keep warm in an oven preheated to 90 °C (200 °F) with the door cracked slightly open for up to 10 minutes while frying the remaining mushrooms.
9. Pour off the excess frying oil, return the skillet to low heat (about 120 °C / 250 °F), add the remaining butter, and sweat the garlic for exactly 45 seconds until translucent and just barely golden. Return all the crispy mushrooms to the pan and toss for 30 seconds to coat and glaze them.
10. Off the heat, sprinkle with the chopped parsley and a squeeze of fresh lemon juice. Toss gently in the pan for 15 seconds so you do not break the crust, then serve immediately with the lemon wedges.