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Parve
Easy
1 Hour
Diets 
These mushrooms are the quintessential party food. Fresh, Italian flavors in the most adorable size with a sharp and vibrant glaze to finish it off. There’s no need to pick latkes straight from the fryer anymore, because these are just so much easier to steal!
3 8-ounce (225-gram) boxes white button mushrooms, sliced into thick slices
oil, for frying
1 cup Gefen Panko Crumbs
2 teaspoons oregano
1 teaspoon dried parsley
1 teaspoon granulated garlic
1 teaspoon salt
1/2 cup Glicks Flour
1/4 cup Gefen Cornstarch
1/2 teaspoon baking powder
1 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon coarse black pepper
3/4 cup water
1/2 cup Tuscanini Balsamic Vinegar
1/4 cup Gefen Honey
2 teaspoons soy sauce
1 teaspoon mustard
Mix the flour, cornstarch, baking powder, garlic, salt, and pepper together in a bowl.
Add the water and mix to form a batter. Coat the mushroom slices with the batter. Use a gloved hand to make sure they’re well-coated.
Heat about two inches (five centimeters) of oil in a pan.
Meanwhile, combine panko crumbs, oregano, parsley, garlic, and salt in a bowl. Dip each mushroom into the panko mixture.
Once the oil is hot and bubbling, place the mushrooms in the pot and adjust the fire to medium-low heat. Fry for two minutes on each side. Remove with a slotted spoon onto a paper towel to drain.
Alternatively, set the oven to convection bake at 400–425 degrees Fahrenheit (200–220 degrees Celsius). Spray the bottom of a pan with cooking spray. Place the mushrooms into the pan and spray with more oil. Bake for 20–25 minutes.
Pour all the ingredients into a pot and bring to a boil. Lower the heat and allow to simmer for 10–15 minutes or until it reduces to half its size. It should coat the back of a spoon.
Drizzle the mushrooms with balsamic glaze and enjoy!
Photography by Hudi Greenberger.
Food and Prop Styling by Shaina Maiman.
Food Prep by Leah Hamaoui.
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