Fried Mushrooms
-
Prep:
15 min. -
Cook:
15 min. -
Serves:
6
Recipes
Recipe tags: breading-batter mix, easy difficulty, side, deepfry
Ingredients
Sauce
| 1 cup | Sour cream |
| 1 Tbsp | Half and half or milk |
| 1 tsp | Lemon zest |
| 2 tsp | Hot sauce |
| 2 tsp | Minced garlic |
| ½ tsp | Kosher salt |
| ¼ tsp | Black pepper |
| 1 | Shore Lunch Classic Fried Chicken Breading Mix |
| 2 tsp | Lemon zest |
| 1 tsp | Garlic powder |
| 4 cup | Vegetable oil |
| 4 | Large eggs, beaten |
| 2 Tbsp | Milk |
| 1 lb | Baby portabella mushrooms, cleaned and cut in half lengthwise |
Directions
-
1
Heat the oil in a large stock pot to 350 ºF.
-
2
Combine the breading, lemon zest and garlic powder in a shallow dish.
-
3
Whisk the eggs and milk in a shallow dish.
-
4
Dip each mushroom in the egg wash and then dredge each piece in the breading. Place the breaded mushrooms on a baking sheet until ready to fry.
-
5
Carefully add the mushrooms, in batches, to the oil and fry for 1-2 minutes.
-
6
Using a slotted metal spoon remove the mushrooms from the oil to a platter lined with paper towels.
-
7
Whisk together the sour cream, half and half, lemon zest, hot sauce, garlic, salt and pepper in a small bowl. Serve immediately with the mushrooms.