Backstreets is another fine example of how important loyal patrons are to local businesses here. This restaurant has serviced the town since 1984, when it was located on a “back street” in downtown Blacksburg. (Recipe courtesy of “A Taste of Virginia Tech“)
Serves 2-4
- 4 eggs
- 2 cups milk
- 1 cup flour
- 4 cups panko bread crumbs
- ¼ cup parmesan cheese
- 1 tablespoon grated romano cheese
- 1 teaspoon freshly chopped parsley
- ½ teaspoon garlic powder
- Dash each of salt and pepper
- 2 portabella mushroom caps, each cut into 6 slices
- Vegetable oil, for frying
- Marinara sauce, for dipping
Set out three clean medium bowls. Whisk together the eggs and milk in the first bowl. Place flour in the second bowl. Combine breadcrumbs, both cheeses, parsley, garlic powder, salt, and pepper in the last bowl.
Place sliced mushrooms in the egg wash and let sit for 2 minutes. Remove mushrooms from the egg wash with a fork or slotted spoon and dredge in flour until well coated. Return mushrooms to egg wash until flour coating is saturated, about 1-2 minutes more.
Working one slice at a time, place mushroom in breadcrumb mixture and press lightly to coat. Transfer to a clean plate until ready to fry. Repeat with remaining slices.
Pour oil to a depth of 2 inches in a medium saucepan and heat on medium high heat. Bring oil to 300ºF. Working in batches, fry only 3-4 slices at a time until a medium golden brown color, about 2 minutes on each side. Remove with a slotted spoon and place on a plate lined with a paper towel. Repeat with remaining mushrooms.
Serve hot with marinara sauce.
