Monday, November 29, 2010

BATTER-DIPPED DEEP-FRIED MUSHROOMS WITH HORSERADISH SAUCE

• Vegetable oil for frying
• 10 oz. white button mushrooms
• 2 eggs
• 8 oz. Pellegrino mineral water, (or plain seltzer)
• 8 oz. cornstarch
• Salt to taste

For the sauce:
• 4 tablespoons mayonnaise
• 2 tablespoons extra-hot horseradish (adjust to taste)
• A squeeze of lemon juice
• A sprinkle of McCormick lemon-pepper seasoning
• A sprinkle of onion powder
• A sprinkle of garlic powder
• Salt and pepper to taste


Preheat the oil to 375 degrees.  

Brush the mushrooms clean.  Leave the small ones whole and cut any large ones in half.  

In a bowl beat the eggs.  Add the water and then gently whisk in the cornstarch incrementally.  Add the salt.  

Dip the mushrooms in the batter and place in the oil.  Fry them in two batches or else the first half will be done by the time you're adding the last of the second half to the oil.  Fry for 2-3 minutes.  Drain them on a rack or paper towels and sprinkle with a little salt.  

Combine all the ingredients for the sauce and serve.

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