Crispy Hungarian Rántott Gomba with Garlic Dip

Why You’ll Love This Recipe

• Classic Hungarian comfort: shatter-crisp coating with juicy, meaty mushrooms inside.
• Double-breading guarantees extra crunch that stays crisp longer.
• Cool, garlicky tejföl dip and bright lemon balance the richness beautifully.
• Flexible sides: herbed rice for cozy vibes or fries for crowd-pleasing pub energy.

Grocery List

• Produce: 700 g button mushrooms, 1 lemon, 2 garlic cloves, fresh parsley and/or dill, 700 g potatoes (if making fries)
• Dairy: Tejföl or full-fat sour cream (300 g), eggs (3), butter (for rice)
• Pantry: All-purpose flour, fine dry breadcrumbs, sweet Hungarian paprika, black pepper, salt, neutral frying oil, long-grain rice (if making rice)

Full Ingredients

For the Rántott Gomba

• 700 g button mushrooms (about 1.5 lb), firm and dry; halve any larger than a walnut
• 1 cup (125 g) all-purpose flour
• 1 tsp fine salt (for the flour)
• 1/2 tsp freshly ground black pepper
• 1 tsp sweet Hungarian paprika (in the flour)
• 3 large eggs
• 2 tbsp milk or water
• Pinch of salt (for the egg wash)
• 2 cups (200 g) fine dry breadcrumbs
• 1 tsp sweet Hungarian paprika (in the crumbs)
• 1–1.5 liters neutral oil (sunflower or canola), enough for 5 cm/2 in depth
• Fine salt, to finish (a light sprinkle after frying)
• 1 lemon, cut into wedges

Garlicky Tejföl Dip

• 300 g tejföl or full-fat sour cream (1 1/4 cups)
• 2 medium garlic cloves, finely grated
• 1 tsp fresh lemon juice
• 1 tbsp finely chopped parsley (or dill)
• 1/4 tsp fine salt, plus black pepper to taste
• 1–2 tsp cold water or milk, if you prefer a looser dip
• Sweet Hungarian paprika, for a light dusting or swirl

Choose One Side

Herbed Rice

• 1 cup (200 g) long-grain rice, rinsed
• 1 3/4 cups (420 ml) water or light chicken/veg stock
• 1/2 tsp fine salt, to taste
• 1 tbsp unsalted butter
• 2 tbsp chopped parsley and/or dill
• Optional: fine zest of 1/2 lemon

Oven Fries

• 700 g potatoes (about 1 1/2 lb), cut into 1 cm/3/8 in batons
• 2 tbsp neutral oil
• 1/2 tsp fine salt
• 1/2 tsp sweet Hungarian paprika
• Black pepper, to taste

Step-by-Step Instructions

Step 1: Make the garlicky tejföl dip

In a small bowl, whisk together the tejföl (or sour cream), grated garlic, lemon juice, parsley, salt, and a few grinds of black pepper. Thin with 1–2 teaspoons water or milk if you like a softer texture. Transfer to a serving bowl and dust the top with a pinch of sweet paprika for color. Cover and refrigerate so the flavors meld while you prep everything else.

Step 2: Start your side (herbed rice or fries)

For herbed rice: Rinse the rice under cold water until it runs mostly clear. Combine rice, water (or stock), and salt in a small pot. Bring to a boil, then reduce to low, cover, and cook 12 minutes. Remove from heat (still covered) and rest 10 minutes. Fluff, then stir in butter, herbs, and lemon zest.

For oven fries: Preheat the oven to 220°C/425°F. Toss potato batons with oil, salt, paprika, and pepper. Spread on a parchment-lined tray in a single layer. Bake 28–32 minutes, flipping halfway, until crisp and golden.

Step 3: Prep and dry the mushrooms

Gently wipe mushrooms with a barely damp towel or soft brush—do not soak them. Trim the very end of stems and halve any large mushrooms so pieces are similar in size. Pat very dry; dryness is key for crisp coating. Set a wire rack over a sheet pan for breaded and fried mushrooms.

Step 4: Set up the double-breading station

Arrange three shallow bowls: (1) Flour mixed with 1 tsp salt, 1/2 tsp pepper, and 1 tsp sweet paprika. (2) Eggs beaten with 2 tbsp milk or water and a pinch of salt. (3) Breadcrumbs mixed with 1 tsp sweet paprika. Keep a clean hand for dry and another for wet to stay tidy.

Step 5: Double-bread and rest the mushrooms

Working in batches, coat mushrooms in seasoned flour, shaking off excess. Dip into egg, then coat thoroughly in breadcrumbs. For the signature “dupla panír,” dip again in egg and coat again in breadcrumbs. Place on the prepared rack and let the breaded mushrooms rest 10 minutes; this sets the crust so it won’t slip off during frying.

Step 6: Fry until shatter-crisp

Pour oil into a deep, heavy pot to a depth of 5 cm/2 in and heat to 180°C/350°F. Fry mushrooms in batches without crowding, 3–4 minutes per batch, stirring gently to cook evenly, until deep golden brown. Transfer to the rack to drain and immediately sprinkle with a small pinch of salt. Keep finished batches warm in a 95°C/200°F oven while you finish the rest.

Step 7: Serve with lemon, dip, and your side

Arrange the hot rántott gomba on a platter. Add lemon wedges for squeezing and the chilled garlicky tejföl dip alongside. Serve with herbed rice or oven fries. A sprinkle of fresh parsley and a light dusting of paprika make it table-ready.

Pro Tips

• Dry is everything: moisture makes the coating slip. Wipe mushrooms; don’t rinse under running water.
• Rest after breading: 10 minutes on a rack helps the double coating adhere and crisp beautifully.
• Watch the oil temp: 180°C/350°F is the sweet spot. Too cool = greasy; too hot = burnt crumbs.
• Use a rack, not paper towels: airflow keeps the crust crisp instead of steaming.
• Season lightly after frying: a tiny sprinkle of salt while hot brightens flavor without drawing out moisture beforehand.

Variations

• Paprika-crunch: Stir 1 tsp caraway seeds and an extra 1/2 tsp paprika into the breadcrumbs for a bolder Hungarian vibe.
• Spicy kick: Add 1/4 tsp cayenne to the flour or breadcrumbs and a pinch of hot paprika to the dip.
• Gluten-free: Use a cup-for-cup gluten-free flour and gluten-free breadcrumbs; fry as directed.

Storage & Make-Ahead

Breaded, uncooked mushrooms can be prepared up to 8 hours ahead. Refrigerate on a rack, uncovered, to keep the coating dry. To freeze, arrange breaded mushrooms on a tray, freeze solid, then transfer to a bag for up to 2 months; fry from frozen at 180°C/350°F for 4–5 minutes. Leftover fried mushrooms keep 1–2 days refrigerated; re-crisp on a rack at 200°C/400°F for 8–10 minutes. The tejföl dip keeps 3 days chilled.

Nutrition (per serving)

Approximate (rántott gomba with dip, excluding sides): 560 kcal; 38 g fat; 46 g carbohydrates; 12 g protein; 2 g fiber; 860 mg sodium. Values will vary based on oil absorption and exact coating usage.