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OUTBACK STEAKHOUSE Bushman Mushrooms Recipe

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This recipe for OUTBACK STEAKHOUSE Bushman Mushrooms is from Copycat recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Spicy Horseradish Dipping Sauce

2 cloves garlic, minced
½ cup mayonnaise
1 tablespoon horseradish
2 teaspoons ketchup
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
For the mushrooms

½ cup chickpea flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon mustard powder
¼ teaspoon paprika
½ cup buttermilk
1 tablespoon olive oil
1 pound mushrooms, stems on but trimmed
Oil sufficient for frying
Directions:
Directions:
1. Combine the ingredients for the dipping sauce and mix well. Cover and keep it cold in the fridge.
2. Prepare the batter by combining the dry ingredients and then whisking in the buttermilk and oil. The batter will be thick.
3. Use a dry paper towel or brush to clean the mushrooms, do not get them wet.
4. Heat the oil to 375°F and fry the mushrooms in batches for 5 minutes. Remove them from the oil for 10 minutes.
5. While the mushrooms rest, heat the oil to 425°F. Fry them again, this time for 10 minutes or until golden.
6. Drain the mushrooms on paper towels and serve them hot with a side of the horseradish sauce.

 

 

 

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