...celebrating flavorful food
[muhsh-room, -roo m]
1. any of various fleshy fungi including the toadstools, puffballs, coral fungi, morels, etc.
2. any of several edible species, especially of the family Agaricaceae, as Agaricus campestris (meadow mushroom or field mushroom) cultivated for food in the U.S.
by Susan Andrews
I am nuts for shrooms! Warning, this is a messy process!
My inspiration The View from Great Island
Ingredients & such
2 large portobello mushroom caps
1 cup buttermilk
1 cup milk
1 cup flour
3/4 tsp salt
3/4 tsp garlic salt
fresh ground pepper
paper towel lined baking sheet
oil for frying
1/3 cup mayo
fresh lemon juice to taste
pepper to taste
To a mixing bowl add flour, salts, pepper, buttermilk & milk. Whisk to combine. Taste to see that it is well seasoned. Add salt as needed. Set aside. I like this batter because it’s not too hard or too crispy.
Heat about 1” of your favorite oil in the bottom of a skillet on medium high. I used sunflower oil.
While the oil is heating make your lemonnaise. Put mayo in a small bowl. Add lemon, salt & pepper to taste. Stir to combine. Set aside.
Cut your mushroom caps into 1/4” slices. Place on a plate. Set aside.
Line a pan with paper towels for draining cooked mushrooms.
With long tongs, dip a mushroom slice in the batter and place it in the oil.
Turn it occasionally until it’s nicely browned. If it browns too quickly turn your heat down a bit. If it browns too slowly then turn the heat up. Once your oil is at the right temperature continue dipping the mushroom slices in your batter and adding them to the oil. Fry turning several times until nicely browned. Repeat this process until the mushrooms are all fried.
I decided to double dip my second mushroom cap. I dipped a few mushroom pieces and put them in the oil, turned quickly to set the batter on both sides. Then I removed them and dipped them into the batter for a second coat & then back into the frying pan.
Once they are fried and drained, plate them and serve them with the lemonnaise. Oh so yum!
I liked them either way. Coated once or double coated. They were both really good.