Fried Portabella Mushrooms

• 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
• Special equipment: a deep-fat thermometer
• Accompaniment: lemon wedges

1. Toss crumbs with 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl and spread on a large plate.
2. Lightly beat eggs in a bowl.
3. 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.
4. (Coating will be uneven.)
5. Transfer to a tray.
6. Heat about 1 inch oil in a 3- to 4-quart heavy saucepan over moderate heat until it registers 350F on thermometer.
7. Fry mushrooms in batches of 7 or 8, turning over occasionally, until golden, 1 to 2 minutes per batch, returning oil to 350F between batches.
8. Transfer mushrooms with a slotted spoon as fried to paper towels to drain.
9. Season with salt and serve warm.

fresh rye bread crumbs, eggs, portabella mushrooms, vegetable oil, thermometer, accompaniment

Taken from www.epicurious.com/recipes/food/views/fried-portabella-mushrooms-108657 (may not work)