Ingredients

Makes about 30 hors d'oeuvres

　　4 cups fresh rye bread crumbs (from 6 large oval slices of rye with seeds, finely ground in a food processor)

　　3 large eggs

　　2 (6-ounce) packages sliced portabella mushrooms or 5 large portabella mushroom caps, cut crosswise into 1/2-inch-thick slices

　　About 4 cups vegetable oil

　　Accompaniment: lemon wedges

　　

Special Equipment

a deep-fat thermometer

　　

Step 1

Toss crumbs with 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl and spread on a large plate.

　　

Step 2

Lightly beat eggs in a bowl. Dip mushroom slices 3 or 4 at a time into egg, letting excess drip off, then transfer to bread crumbs, pressing mushroom slices into crumbs to help adhere and turning to coat. (Coating will be uneven.) Transfer to a tray.

　　

Step 3

Heat about 1 inch oil in a 3- to 4-quart heavy saucepan over moderate heat until it registers 350°F on thermometer. Fry mushrooms in batches of 7 or 8, turning over occasionally, until golden, 1 to 2 minutes per batch, returning oil to 350°F between batches. Transfer mushrooms with a slotted spoon as fried to paper towels to drain. Season with salt and serve warm.

　　Cooks' note:

　　·Mushrooms can be fried 2 hours ahead and kept, loosely covered with foil, on fresh paper towels at room temperature. Transfer to a large baking sheet, arranging in 1 layer, and reheat in a preheated 350°F oven until warm, 10 to 15 minutes.