"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Deep Fried Mushrooms Recipe

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This recipe for Deep Fried Mushrooms, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Danner
Added: Friday, January 9, 2009


32 medium fresh white mushrooms
all-purpose flour
Salt and freshly ground black pepper
2 eggs
1 tsp. water
1 tsp. peanut or vegetable oil
1-1/2 c. fresh bread crumbs
fat for deep frying

Trim off the tips of the mushroom stems but leave the stems on. Rinse the mushrooms under cold running water and drain. Do not dry.
Dredge the mushrooms in flour seasoned with salt and pepper.
Beat the eggs with the water and oil and place in a pie dish.
Toss or turn the mushrooms in the egg mixture until well-coated, then coat the mushrooms on all sides with bread crumbs, let stand until ready to cook.
Heat the fat in a large skillet and when hot (375), add the mushrooms. Cook until golden brown all over. Drain on paper towels and serve hot, as an appetizer.




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