Fried mushrooms with spinach crescent rolls

How interesting is it that on the very day I decided to create this blog the wife decided that she was too tired to make dinner. She has been doing meatless Mondays as part of her blog for some time so she was going to make a mushroom soup that she had made in the past. It was a very good soup however, tonight became mine. With open mushrooms ready to go I had to use those. What to have with it? We had some frozen spinach in the freezer and we had some Pillsbury crescent rolls. The wheels started to turn and this is what I came up with.

1 container frozen spinach
1/2 cup feta cheese
crescent rolls
salt to taste
pepper to taste

First, I took the frozen spinach out and put it in a saute pan. I got the spinach separated and then added about 1/2 a cup of feta cheese, a pinch of salt and some fresh ground pepper to taste. I let it cook in the saute pan over a medium low heat. I popped open the crescent rolls and lay them flat on a sheet pan and put about a Tbsp and a half of my spinach feta mix in the crescent triangles and wrapped them up normally and baked using normal instructions. 375 degrees for 12 minutes and that part of the meal was done. It was like an ultra cheap Spanakopita without anything other then spinach and feta, salt and pepper. Still, it was pretty good and very easy. Best of all, there was enough left over in the pan to make some delicious lunch leftovers. :)

Crescent Rolls all cooked and ready to be served

about 8oz or 1 container mushrooms
1.5c flour
2-3 eggs
1.5-2cups breadcrumbs
salt to taste
pepper to taste
3/4 Tbsp garlic powder 
cooking oil


For the mushrooms, I had 3 bowls. In the first I added about 1.5c of flour, in the second I cracked open 3 eggs added about 1/4c of water and whisked together, and in the last, I added breadcrumbs, salt, pepper, and about 3/4 Tbsp of garlic powder and mixed the dry ingredients together.
If needed clean the mushrooms and leave whole. Dry them off when your done cleaning them, no extra water will be needed as they will later go into a fry pan with hot oil. Add the mushrooms a few at a time to the flour and shake(with the lid on). Add to the egg and water bowl. Continue this until all mushrooms are coated in flour and in the egg and water bath. When they are all in, cover that bowl and shake to get the egg bath all over the mushrooms. Add mushrooms, only a few at a time to the bowl with the dry ingredient mix.

precooked but ready to go mushrooms

Be sure to coat the mushrooms as even as you can so that there are no bare spots. Place covered mushrooms in a bowl until ready to cook.

In a larger, deep fry pan add enough oil to cover about 1/2 of the mushroom height. Don't worry if you don't get it right, you can add a little at a time later if needed. I set our burner to about 3/4 heat and let the oil heat up so that if you drip a little water it pops a little but then relaxes again. When oil is to the proper heat, add mushrooms and let them sit for about 5 to 7 minutes and then turn over for another 5 to 7 minutes making sure to completely cook them. Take them out of the oil and set them on a paper towel to dry and serve.

This is how they looked after cooking

My wife added a ranch for dipping them into and the meal was complete for tonight. It was in no way a 5 star meal but it did it's job. The kids ate everything up and as I type this, I am pretty full having had 4 of the mushrooms and 2 of the crescent rolls.

Over all this entire meal was done in a little less then 30 minutes prep and cook time and I would rate it as easy.