BEER-BATTERED CREMINI MUSHROOMS
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 appetizer servings
Number Of Ingredients 18
Steps:
- For the sauce: In a small bowl, whisk the mayonnaise, chives, lemon juice, mustard, thyme, cayenne, salt, pepper, garlic and lemon zest together to blend. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
- For the mushrooms: In a medium bowl, whisk together the flour, chives, thyme, salt and pepper. Pour the chilled beer into the flour mixture and whisk until the batter is smooth.
- Pour the oil into a heavy large wide saucepan. Attach a deep-fry thermometer to the side of the saucepan. Heat the oil over medium-high heat until the temperature registers between 330 and 350 degrees F. Working in batches, dip a few mushrooms at a time into the beer batter to coat generously, allowing any excess batter to drip back into the bowl. Drop the mushrooms, a few at a time, into the hot oil and fry until the batter is deep golden brown and the mushrooms are tender, adjusting the heat as needed to maintain the oil temperature between 330 and 360 degrees F, 3 1/2 to 4 1/2 minutes per batch. Using a slotted spoon, remove the mushrooms and drain on paper towels.
- Mound the mushrooms on a serving platter and place the dipping sauce alongside. Serve while the mushrooms are still hot.
DIPPING SAUCE
Dipping sauce for a fried onion.
Provided by jodi
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- In a small bowl combine mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Store, covered, in the refrigerator.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 0.9 g, Cholesterol 3.5 mg, Fat 7.3 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.1 g, Sodium 117.7 mg, Sugar 0.5 g
DIPPING SAUCE FOR FRIED MUSHROOMS
We love this dipping sauce with our fried mushrooms.
Provided by Beverley Williams
Categories Dips
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. Place all ingredients in a bowl.
- 2. Whisk until well blended.
- 3. Cover and refrigerate for at least an hour before serving.
- 4. You can make this a day ahead if desired.
DEEP FRIED MUSHROOM RECIPE
Crispy, crunchy and oh so good! Lightly battered button mushrooms deep fried to golden perfection
Provided by By Alisha Duncan
Number Of Ingredients 8
Steps:
- Heat oil over medium heat in a heavy bottom pan (like a cast iron) Place flour and pepper into a shallow dish and stir. Set aside Add eggs to another shallow bowl and beat them. Place breadcrumbs into a third shallow dish and set aside. Dredge each mushroom slice into the flour, followed by a dip into the egg and then into the breadcrumbs. Working in small batches, deep fry the mushrooms until golden brown. Drain on a paper towel.
- Mix together the mayo and hot sauce and serve with the deep fried mushrooms.
FRIED MUSHROOMS WITH HORSERADISH DIPPING SAUCE
I love fried mushrooms! I finally found the perfect batter, light and fluffy, to make awesome fried mushrooms, and I can't have fried mushrooms without creamy horseradish sauce!
Provided by Melissa Varady
Categories Vegetable Appetizers
Time 30m
Number Of Ingredients 12
Steps:
- 1. For horseradish sauce: Mix all ingredients together and let sit for at least 30 minutes.
- 2. For fried mushrooms: Heat oil over medium heat. While oil is heating remove stems from mushrooms and dredge in flour.
- 3. Beat the egg yolks until thick and lemon colored. In a separate bowl, beat the whites until they stand in peaks. Fold the yolks into the whites. Dip each mushroom in egg mixture until well coated, then place in oil to fry. )
- 4. Fry mushrooms until golden brown, flipping and spooning oil over tops when needed. As each mushroom is done, carefully scoop it out with a slotted spoon and place on a plate with a paper towel on it. Serve immediately with horseradish sauce or ranch dressing for dipping.
YUMMIEST FRIED MUSHROOMS/ SPICY DIPPING SAUCE!
These are the crispiest most yummy mushrooms ever accompanied by this spicy over the top dipping sauce!
Provided by AshleyBrooke
Categories Vegetable
Time 30m
Yield 6 3-5 mushrooms, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 1. rinse off your mushrooms in water and set aside to drain.
- 2. mix your beer batter according to package.
- 3. dredge the mushrooms in the batter and place on -med heat- in oil to fry on both sides til brown and crispy in large shallow skillet.
- 4 meanwhile, mix dipping sauce together.
- 5. when complete, get some mushrooms and dip in the sauce and eat it! yum yum yum -- .
OUTBACK STEAKHOUSE FRIED MUSHROOM RECIPE
These Outback Steakhouse-style fried mushrooms are dipped in buttermilk to bring out their delicious flavor.
Provided by Recipes.net Team
Categories Fried
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Combine whole-wheat flour, dry mustard, paprika, black pepper, and salt in a large ziplock bag. Alternatively, you can use a regular bowl or a paper bag when mixing the ingredients.
- Place the buttermilk in a bowl. Dip the mushrooms at a time.
- Place the mushrooms in the bag with the mixture.
- Shake the bag to coat the mushrooms.
- Heat 2 to 3 inches of oil in a deep fryer or saucepan at 375 degrees F.
- Fry several mushrooms at a time until they turn golden brown on all sides.
- Serve immediately and enjoy!
Nutrition Facts : Calories 83.00kcal, Carbohydrate 14.00g, Cholesterol 3.00mg, Fat 2.00g, Fiber 2.00g, Protein 5.00g, SaturatedFat 1.00g, ServingSize 4.00, Sodium 325.00mg, Sugar 3.00g
DEEP FRIED MUSHROOMS WITH HORSERADISH SAUCE
I LOVE deep-fried mushrooms! Any place that I go and they have them, I have to get them! So one night I decided to make my own and these great tasting mushrooms and sauce is what I came up with!
Provided by Abraxis
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Clean mushrooms and pat dry. Set aside.
- In a mixing bowl, add flour, garlic powder, onion powder, lemon pepper, ground mustard, egg, and beer.
- Whisk together ingredients until smooth.
- In a separate container, put bread crumbs and set aside.
- Preheat deep-fryer to 375 degrees.
- Place mushrooms in beer batter and cover thoroughly.
- Remove mushrooms from beer batter and place in container with bread crumbs. Cover thoroughly.
- Remove mushrooms from bread crumbs and place into deep-fryer.
- Cook for 5-7 minutes.
- Remove from deep-fryer and put in separate container.
- Season to taste with seasoning salt.
- For sauce -- in an empty bowl add mayonnaise, horseradish, lemon pepper, lemon juice, onion powder, garlic powder and dill weed.
- Mix ingredients thoroughly.
- Add salt and pepper to taste.
Nutrition Facts : Calories 367.5, Fat 8.5, SaturatedFat 1.6, Cholesterol 50.6, Sodium 684, Carbohydrate 56.8, Fiber 4, Sugar 5.8, Protein 13.4
FRIED MUSHROOMS RECIPE
Steps:
- Combine flour and seasoned salt in large bowl or zip-top bag.
- Pour mushrooms into flour/salt mixture and stir or shake to coat.
- Heat oil in the pan over medium heat if pan frying. If deep frying, heat oil to 375.
- When oil is heated through (to test if oil is ready, sprinkle a pinch of flour in oil. If sizzles, it's ready.)
- Place mushrooms in oil, and fry for 2-3 minutes, (flipping if necessary) until they turn to a golden brown.
- If deep frying, fry for 2-3 minutes or until golden brown.
- Remove from oil and drain on a plate topped with paper towels to soak up excess oil.
- Serve warm!
Nutrition Facts : ServingSize 1 serving (1/4 recipe), Calories 160 kcal, Carbohydrate 23 g, Protein 3 g, Fat 5 g, SaturatedFat 4 g, Sodium 1744 mg
DEEP FRIED MUSHROOMS WITH HORSERADISH SAUCE
I LOVE deep-fried mushrooms! Any place that I go and they have them, I have to get them! So one night I decided to make my own and these great tasting mushrooms and sauce is what I came up with!
Provided by abraxis
Categories Appetizers
Time 30m
Yield 4
Number Of Ingredients 17
Steps:
- Clean mushrooms and pat dry. Set aside. In a mixing bowl, add flour, garlic powder, onion powder, lemon pepper, ground mustard, egg, and beer. Whisk together ingredients until smooth. In a separate container, put bread crumbs and set aside. Preheat deep-fryer to 375 degrees. Place mushrooms in beer batter and cover thoroughly. Remove mushrooms from beer batter and place in container with bread crumbs. Cover thoroughly. Remove mushrooms from bread crumbs and place into deep-fryer. Cook for 5-7 minutes. Remove from deep-fryer and put in separate container. Season to taste with seasoning salt. For sauce..in an empty bowl add mayonnaise, horseradish, lemon pepper, lemon juice, onion powder, garlic powder and dill weed. Mix ingredients thoroughly. Add salt and pepper to taste.
Nutrition Facts : Calories 462 calories, Fat 10.0814758031003 g, Carbohydrate 73.3794977545198 g, Cholesterol 50.99 mg, Fiber 5.29629043807891 g, Protein 16.797424871904 g, SaturatedFat 1.971918206324 g, ServingSize 1 1 Serving (316g), Sodium 1574.92046160933 mg, Sugar 68.0832073164409 g, TransFat 1.05943150533232 g
FRIED MUSHROOM DIPPING SAUCE
Steps:
- Mix thoroughly together all the ingredients by hand.
- Refrigerate or use immediately.
Nutrition Facts : Calories 164 kcal, Carbohydrate 1 g, Protein 1 g, Fat 18 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 14 mg, Sodium 350 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving
FRIED MUSHROOMS WITH DIPPING SAUCE
Mushrooms are one of my favorites. I had this dish as an appetizer at a restaurant and couldn't believe how simple, delicious, and easy to make it was. I used the same concept as Shake'n Bake® to make this dish, but instead of baking, I fried them. It can either be served as an appetizer or even side dish and whenever I make it for my friends, they can't seem to get enough!
Provided by SeafoodHeaven
Categories Mushroom Appetizers
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Combine bread crumbs, Parmesan cheese, garlic powder, parsley, and salt in a zip-top bag.
- Beat egg in a large bowl. Add mushrooms and toss until well coated. Place one mushroom in the bag, seal, and shake to coat. Repeat with remaining mushrooms.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Deep-fry mushrooms until golden brown, about 5 minutes. Remove to a paper towel lined plate to cool and drain.
- Crush garlic cloves into tartar sauce and mix well. Place into a small dish and serve alongside mushrooms for dipping.
Nutrition Facts : Calories 201.2 calories, Carbohydrate 14.9 g, Cholesterol 36 mg, Fat 13.8 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 2.5 g, Sodium 220.3 mg, Sugar 2 g
DEEP FRIED STUFFED MUSHROOMS
Provided by Kate Battistelli
Categories Appetizer
Time 20m
Yield 16-20 appetizers
Number Of Ingredients 10
Steps:
- Mix the cream cheese, garlic, herbs and salt and pepper together in a small bowl.
- Gently wipe each mushroom with a damp paper towel to remove debris.
- Remove stems from each mushroom by wiggling stem back and forth. It will loosen and come right out.
- Stuff each mushroom with about a teaspoon of the cream cheese mixture.
- Now, put the flour, the eggs, and the breadcrumbs in their own separate bowls.
- Dip each mushroom first in the flour, tapping off the excess, next in the eggs to coat and then coat evenly in the breadcrumbs.
- Heat the oil to 375 in a deep fryer if you have one or, use a medium size pot and heat about 2 inches of oil in your pot till hot. Test by dropping a 1 inch piece of bread in the oil. If it sizzles and turns brown in a minute, the oil is ready.
- Put 5 or 6 mushrooms in the hot oil and cook until golden brown, turning them over to brown evenly. This will take about 2 minutes per batch.
- Continue until all the mushrooms are done.
- Serve with a squeeze of lemon or a creamy dipping sauce. See Kate's Tips for an easy mustard sauce.
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- In a mixing bowl or measuring cup, combine 3/4 cup cashews in 3/4 cup Silk Unsweetened Cashew Milk. Set aside to let the cashews soak while you prepare the other ingredients.
- In a measuring cup, combine 3/4 cup Silk Unsweetened Cashew Milk and lemon juice. Stir until well combined.
- Stir in the hot sauce and Silk Unsweetened Cashew Milk/lemon juice mixture until a thick but pourable batter forms. The batter should be thick like pancake batter, but if it appears clumpy or overly thick add more cashew milk until mixture is thin enough for dipping.
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