NOTE: These little treasures will crunch in your mouth with a juicy mushroom, dipped in Italian breadcrumbs. A must-have recipe! To make more, just repeat the recipe.
Ingredients:
- 1 carton white button mushrooms- 12-ounces
- 1 cup flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon Italian seasoning
- 1/2 cup buttermilk
- 1 egg
- 2 cups Italian breadcrumbs
- 1/2 cup mild olive oil, more if needed
- salt and pepper to taste
Cuisine: Italian
Yield: Serves 4
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(No Ratings Yet)Loading...Instructions:
- Wipe mushrooms clean with paper towel; cut large mushrooms in half and then in 4 parts if very large. Keep small mushrooms intact. Mix flour, cornstarch, baking powder, Italian seasoning and salt in a bowl; set aside.
- Place buttermilk and egg in medium bowl, and beat together until combined and frothy. Place Italian breadcrumbs in separate bowl.
- Pour olive oil to depth of 1 to 2 inches in large skillet, about 1/2 cup, or more if needed. Heat oil to medium high while preparing the dipped mushrooms.
- Using a slotted spoon, place the mushrooms in buttermilk, then into the flour mixture, then back to buttermilk, and finally into the breadcrumbs.
- Prepare about 8 mushrooms before dropping into hot oil. Fry the mushrooms about 2 minutes on one side, then turn over until brown, about another 1 to 2 minutes. Salt the mushrooms while they are frying. Lift out with slotted spoon and place on platter lined with Scott towel.
- Serve while still warm. Use favorite dip if desired. Serves 4. This recipe may be doubled for more servings.