Makes 6 servings. Difficulty
6 slices of gluten free Rye-less bread* (see tips below) 2 large eggs, lightly beaten 2 portabella mushroom caps, cut crosswise into 1/2 inch thick strips About 4 cups vegetable oil Salt
Toast the bread slices. Break into large chunks and transfer to a food processor. Process until fine bread crumbs form. Transfer bread crumbs to a plate and toss with salt and freshly ground black pepper.
In a small bowl, whisk the eggs together. Set aside.
Heat about 1 inch of oil in a 3-4 quart heavy saucepan over medium heat until it registers 350°F on a thermometer.
Dip the mushroom slices, 3-4 at a time in the egg, letting the excess drip off. Transfer the mushrooms to the bread crumbs, pressing the mushroom slices into the crumbs to adhere and turning to coat (coating will be uneven). Transfer to the hot oil. Fry mushrooms in batches, turning over occasionally, until golden, about 1-2 minutes per batch. Transfer the mushrooms with a slotted spoon to a plate lined with a peper towel to drain. Season with salt and serve warm.
We used Enjoy Life Foods "Rye-less" Rye Bread to make the bread crumbs in this recipe.