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Saturday, 22 December 2012

MUSHROOMS that taste like OYSTERS

Hot and Fresh

For years, I’ve passed over this recipe, even though it intrigued me .  .  .  breaded and deep fried mushrooms?  That sounded like too much last-minute hassle for company or even for a family dinner. 

Last night was no different.  Up to the last, I was all set to do Mushrooms Sauté, but I had made them once, in 2007, so where was the fun in that?  Then, I dithered about whether to make them once my daughter arrived, so that they would be hot and fresh, or to make them ahead so that I could relax and enjoy a cocktail with everyone. 

Fortunately, common sense prevailed.  

Reheated in the oven, the mushrooms were delicious.  In fact, my daughter remarked that if I put them into a bun, they would make wonderful Vegetarian Oyster Po’Boys!

FRENCH FRIED MUSHROOMS  from The Spice Cookbook by Avanelle Day & Lillie Stuckey
1 lb button mushrooms
¼ cup flour
¾ tsp salt
¼ tsp celery salt
¼ tsp pepper
2 large eggs
¾ cup fine, dry breadcrumbs
Onion salt

1.      Early in the day, clean the mushrooms and set them on a tea towel to dry thoroughly.
2.     Slice the mushrooms thickly.
3.     Mix together flour, salt, celery salt, and pepper.  Put into a plastic bag.
4.     Beat the eggs.
5.      Spread the breadcrumbs out on a plate.
6.     Toss all the mushrooms with the flour.
7.     Dip a mushroom in egg and then dredge in the crumbs.  Set aside on a plate or baking sheet.
8.     Repeat with the rest of the mushrooms.  Set aside in one layer.
9.     Cover a couple of plates with paper towels on which to drain the cooked mushrooms.
10.     Set a draining spoon on the stove.
11.    Heat the oil to 370 degrees.
12.     Fry a few mushrooms at a time until brown. 
1.       Sprinkle with onion salt before serving. 

A good side dish or appetizer!

To reheat:  In an uncovered casserole, heat for 20 minutes at 350 degrees.