Roxy15
New member
Deep Fried Fresh Mushrooms:
2 Cups Flour
1-1/2 Tsp. Salt
1 Tsp. Pepper
***Or Substitute Tony Chachere’s Creole Seasoning To Taste
1/2 Tsp. Baking Powder
1 Cup Buttermilk
8-oz. Fresh Mushrooms-(Washed, Dried & Stems Remove)
Vegetable Oil, For Deep-Fat Frying
Heat Vegetable Oil to 375 degrees.
Place buttermilk in bowl and set aside.
Mix flour, salt, pepper, and baking powder in separate bowl.
Coat mushrooms with flour mixture, dip mushrooms in buttermilk, and finally re-coat mushrooms with flour mixture again.
Place mushrooms in hot oil, be careful not to crowd.
When mushrooms turn golden brown remove and drain on a paper towel-add more seasoning to your taste.
***Dip:
Mix Prepared Horseradish To Taste With Hidden Valley Ranch Dressing.
2 Cups Flour
1-1/2 Tsp. Salt
1 Tsp. Pepper
***Or Substitute Tony Chachere’s Creole Seasoning To Taste
1/2 Tsp. Baking Powder
1 Cup Buttermilk
8-oz. Fresh Mushrooms-(Washed, Dried & Stems Remove)
Vegetable Oil, For Deep-Fat Frying
Heat Vegetable Oil to 375 degrees.
Place buttermilk in bowl and set aside.
Mix flour, salt, pepper, and baking powder in separate bowl.
Coat mushrooms with flour mixture, dip mushrooms in buttermilk, and finally re-coat mushrooms with flour mixture again.
Place mushrooms in hot oil, be careful not to crowd.
When mushrooms turn golden brown remove and drain on a paper towel-add more seasoning to your taste.
***Dip:
Mix Prepared Horseradish To Taste With Hidden Valley Ranch Dressing.