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| DEEP FRIED MUSHROOMS | |
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1 1/2 lbs. lg. mushrooms 1 c. flour 4 eggs 1 c. seasoned bread crumbs Oil for frying Wash mushrooms. Pat dry and remove stems. Coat mushrooms with flour. Dip in eggs, then dip in bread crumbs. Deep fry in hot oil for about 3 minutes, until crisp. Makes 6-8 servings. | |
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recipe reviews #65659
Charles Hooss (Georgia) says:
I like the process w/ a couple of slight changes I found if you reduce the size of Mushroom (Portabella Baby Bells) w/ maybe a rice steamer add a little butter/water/and Italian dressing (LQ). Stir occasionally covered -till 1/4 shrinkage (cool down). Then flour/egg/crumb. Pat dry and chill then quick fry. Two thumbs up. Don't forget a little sea salt or cajun seasoning. Serve w/ toothpick and blue chesse dressing w/celery sticks.
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