Combine flour, salt and pepper in a small bowl; set aside. Combine eggs, 1 1/2 teaspoons oil and water; mix well.
Clean mushrooms with damp paper towels.
Dredge mushrooms in flour mixture; dip in egg mixture.
Roll in breadcrumbs.
Chill at least 1 1/2 hours.
Deep fry mushrooms in hot oil (375\u00b0) until golden brown.
Drain on paper towels.
Serve mushrooms with Tartar Sauce.
Yields 32 appetizers.
Heat oil in a large skillet or stir-fry pan. Add ginger, and garlic; cook, stirring.
constantly, just until fragrant.
Toss in sliced mushrooms and cook several minutes or until mushrooms soften and start to brown.
Drizzle in the soy sauce and seasme oil, stirring until most of liquid evaporates off.
Remove from heat and garnish with sliced green onions and toasted sesame seeds.
Sift the flour and baking powder together. Stir in the mashed potato, butter and chives. Season to taste. Using wet hands, shape dough into a ball and then flatten the ball into a disc about 7 inches across. Cut into 8 wedges.
Melt a little butter in a frying pan or griddle pan. Cook the potato cakes for about 4 mins on each side. Serve with grilled tomatoes and fried mushrooms.
Prepare the pizza crust mix according to package directions, adding most of the herbs and salt. Knead. Shape into a round. Let stand on a baking sheet for 15 mins.
Preheat the oven according to package directions. Bake for 20 mins until risen and golden. Cool on a wire rack.
Heat the butter in a large skillet on medium heat. Add garlic and mushrooms. Cook for 8 mins until soft and golden. Slice and toast bread. Top with mushrooms, garlic butter and remaining herbs.
Combine breadcrumbs and parsley. Dip mushrooms, 1 by 1, into egg
Heat the oil in a frying pan, add the mushrooms and saute for 4-6 mins. Add the bacon and garlic and season to taste. Cook for 5-7 mins, until the mushrooms are soft and the bacon is golden. Sprinkle with oregano and serve.
br>Serve warm pancakes with mushrooms and remaining 2 chopped green
f needed to cover the mushrooms) of oil into a large
Cover mushrooms with water and milk and
an juices. Serve with Fried Rice.
Fried Rice:
Pulse the
Trim off just the tips of the mushroom stems.
Rinse mushrooms under cold water and drain.
Roll mushrooms in flour seasoned with salt and pepper.
Beat together eggs, water and oil.
Dip mushrooms in egg mixture until well coated.
Coat mushrooms on all sides with bread crumbs.
Cook in deep fat fryer until golden brown.
Drain on paper towels and serve hot.
eat until hot & add the mushrooms and stir-fry for 1
Dip mushrooms into beaten egg.
Coat mushrooms with bread crumbs seasoned with salt and pepper, basil or thyme.
Cook mushrooms and onion in butter in skillet, turning occasionally, until mushrooms are tender and golden brown, 7 to 8 minutes.
Combine flour, salt and pepper in small bowl; set aside. Combine eggs, oil and water; mix well.
Wash mushrooms.
Dredge mushrooms in flour mixture and dip in egg mixture.
Roll in breadcrumbs.
Chill 1 1/2 hours.
Deep-fry mushrooms in hot oil until golden brown.
Drain on paper towel.
Yields 32 appetizers. Serve with tartar sauce.
Heat oil in a small saucepan to 375 degrees F (190 degrees C).
Spread bread crumbs into a shallow dish. Dip mushroom slices in beaten egg, dredge them in bread crumbs to coat, and cook them in hot oil until golden brown, about 5 to 6 minutes. Repeat until all mushrooms are cooked; drain on a plate lined with paper towels.
Blend feta cheese and lemon juice in a blender. Stream water into feta mixture as it blends until you get a desirable consistency. Serve with mushrooms.
MUSHROOMS: Combine first six ingredients in resealable plastic bag.
In a medium bowl, combine buttermilk and pepper sauce. Add mushrooms and let soak for about 5 minutes.
Meanwhile, heat 2-3 inches oil in deep fryer or large deep saucepan to 375\u00b0F.
Remove mushrooms from buttermilk mixture and toss in flour mixture. Carefully drop 2-3 mushrooms in hot oil and fry 2-3 minutes or until golden brown.
Drain on paper towel-lined plate.
CHIPOTLE MAYONNAISE SAUCE: Combine mayonnaise and hot pepper sauce and serve with mushrooms.
Wash mushrooms and set aside on a paper towel to dry.
Mix flour, corn flour or fish fry, salt, cayenne pepper and garlic powder in a bowl.
In another bowl, mix egg, milk and creole mustard until completely blended.
Add 1/4 cup dry mixture to egg mixture and whisk until totally blended.
Heat oil until approximately 350 degrees.
When oil is hot, dip mushrooms into egg mixture and then into dry mixture.
Shake excess and fry until brown.
In small
bowl,
mix
together beaten egg and milk; set aside. On a plate put flour, salt and pepper.
Wash and slice mushrooms. First,
dip
mushrooms
in egg mixture and then in flour mixture. Drop
in
hot
oil
and
fry 3 to 4 minutes or until lightly browned.
Trim fresh mushrooms.
Wash and wipe with damp paper towel. Mix egg and milk.
Dip fresh, prepared mushrooms into mixture, then into flour or cracker crumbs.
Fry in hot, deep fat until golden brown.
Drain on paper towel.
Salt to taste.
Serve hot.
he mushroom pieces or sliced fried mushrooms. Chop the artichokes, each into