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
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.