GARLIC SAUCE MUSHROOMS
MAKES 8 SERVINGS.
FOR SAUCE---
1 cup mayonnaise
Grated zest of 1 lemon
1/3 cup lemon juice
1/2 tbs Dijon mustard
1/4 cup minced garlic
FOR MUSHROOMS---
1 pound portobello mushrooms, stems and gills scraped out, cut into strips
2 cups buttermilk
2 eggs, separated
3/4 cup beer
3/4 cup flour
3/4 cup cornmeal
1/2 tsp cayenne pepper
Oil
MAKE SAUCE---Combine mayonnaise, zest, juice, mustard, and garlic in a processor, process until combined. Transfer to a bowl, refrigerate 1 hour before serving. PREPARE MUSHROOMS---In a pan, soak mushroom strips in buttermilk 1 hour. MAKE BATTER---In a bowl, combine egg yolks, beer, flour, cornmeal, 1 tsp salt, 1/2 tsp black pepper, and cayenne. Fill a pot with 1 1/2" oil, heat. In a bowl, beat egg whites until stiff peaks form. Fold beaten egg whites into batter. Dip mushroom strips in batter, lower into hot oil. Fry until golden. Remove, drain on paper towels. Sprinkle with salt. SERVE with garlic sauce & ENJOY...
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Posted by: russie2003@comcast.net
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