“I helped! Shake ’n Bake, all grown up—and with mushrooms.”
That old-school shake-in-a-bag magic, updated for crispy baked mushrooms that are anything but retro and add a touch of Sriracha for a little zing.
“Baked, not fried” brings back a memory from the 60’s: a Shake ’n Bake commercial, a little girl with the most exaggerated Southern accent, and that unforgettable line—“It’s Shake ’n Bake… and I helped.”
I’m flashing back to 1969—bell bottoms, corduroy pants (snake skin print), oven-fried chicken. I didn’t even use Shake ’n Bake back then. Now the shake-and-bake idea has gone to culinary school (I did) and grown up into something better.
My mother was a stay-at-home mom, and my dad had a wonderful Jurassic-like garden. Between the two of them, our oven was always on. Cooking was just part of daily life in our house; both my parents loved it. My dad came home for lunch almost every day, and there was always a nice meal when he came home at night. It’s probably why my three grown kids all love to cook now—because it was never a big production, just something we did together as a family. I try to remember those times, especially when I get carried away with elaborate menu ideas. Simple food is just as appreciated as an extravagant meal. (And, what’s most important is it’s more about the family and friends enjoying the meal than the food.)
And that’s exactly what these baked-fried mushrooms are—simple, hands-on, and satisfying, with just enough crunch to feel like a little celebration, without any of the guilt from frying.
Simple, delicious, and totally worth saying: “I helped!”
Everything ready to start.
Dip the whole or cut mushrooms into the beaten egg and roll around to coat.
Roll the mushrooms in the seasoned bread crumb mixture.
Put the coated mushrooms on a parchment lined rimmed baking sheet and bake at 450° for about 10 minutes or nicely browned.
Whisk all sauce ingredients together until you see no streaks of mayonnaise.
Remove from sheet and enjoy.
Serve with sriracha dipping sauce.
Oven Fried Mushrooms with Sriracha Dipping Sauce
Ingredients
- 1 lb. large white mushrooms cut in half if very large
- 1 c. Panko bread crumbs
- 1/2 c. Italian style bread crumbs
- 1/2 tsp. Italian Seasoning
- 1/2 tsp. granulate garlic or garlic powder
- 1/4 tsp. paprika
- 1/8 tsp. cayenne pepper
- 2 egg
- 1 tsp. Worchestershie Sauce
- Sriracha Mayo Dipping Sauce:
- 1/2 c. Dukes mayo
- 2 tsp sriracha sauce
- 1 tsp. lemon or lime juice
- 1/2 tsp. garlic powder
- salt and pepper to taste
- 1 tsp. honey
Instructions
- Clean mushrooms by moving dirt witgh damp paper towel. Cut any mushrooms that are very large.
- In a medium size bowl, mix the bread crumbs and the seasonings. Beat the two eggs with the Worchestershire sauce until combined.
- Take each mushroom an dip in the egg mixture until well covered. Drop into bowl with the crumbs and turn mushrom over to make sure it is coated on all sides. Put the breaded mushrooms on a parchement lined sheet pan. Continue dipping and coating mushroms until you have done them all. Cover loosely with plastic wrap and refrigerate until ready to bake.
- Set oven to 450°. When ready to serve bake for 8-10 minutes or golden brown.
- For Sriracha May Dipping Sauce mix the mayo sriracha, and remaining ingrdients with a whisk until smooth. Refrigerate at least 30 minuts to blend flavors.
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