Recipes

Mushroom Fritters

Category:	Appetizers
Ingredients:	Mushroom (Roasted) 1 lb. portobella mushrooms 1/2 cup of olive oil Salt and pepper Mushroom Fritters: 1 lb. portobella mushrooms (roasted) 2 cup buttermilk 1 cup flour 2 cup red cornmeal Salt and pepper Grated Parmesan cheese 1 cup blue cheese dressing
Preparation - Directions:	Mushroom: Mix oil, salt and pepper in the bowl. Clean the portobellas. Dip each portobella in the oil, then put it on a sheet pan lined with parchment paper. Roast in the oven for 16 minutes at 350°. Don’t overcook. Remove from the oven and chill for 1 hour. Fritters: Cut each portobella into 4 to 5 pieces. Put into the buttermilk. Mix flour, cornmeal, salt and pepper in medium bowl. After 5 minutes, dip the mushroom pieces in the cornmeal mixture. Lay them on a sheet pan lined with parchment paper. Wrap well with plastic wrap. Freeze for at least two hours. To fry: Heat 1 quart of vegetable oil to 400°. Place 4 to 5 mushroom strips at a time into the hot oil, frying till golden, 6 to 8 minutes. Mushrooms contain a lot of water so be careful of splatters. Remove and drain on paper towels. Sprinkle with grated Parmesan and serve with blue cheese dressing on the side.

Category:

Appetizers

Ingredients:

Mushroom (Roasted)
1 lb. portobella mushrooms
1/2 cup of olive oil
Salt and pepper
Mushroom Fritters:
1 lb. portobella mushrooms (roasted)
2 cup buttermilk
1 cup flour
2 cup red cornmeal
Salt and pepper
Grated Parmesan cheese
1 cup blue cheese dressing

Preparation - Directions:

Mushroom: Mix oil, salt and pepper in the bowl. Clean the portobellas. Dip each portobella in the oil, then put it on a sheet pan lined with parchment paper. Roast in the oven for 16 minutes at 350°. Don’t overcook. Remove from the oven and chill for 1 hour.
Fritters: Cut each portobella into 4 to 5 pieces. Put into the buttermilk. Mix flour, cornmeal, salt and pepper in medium bowl. After 5 minutes, dip the mushroom pieces in the cornmeal mixture. Lay them on a sheet pan lined with parchment paper. Wrap well with plastic wrap. Freeze for at least two hours.
To fry: Heat 1 quart of vegetable oil to 400°. Place 4 to 5 mushroom strips at a time into the hot oil, frying till golden, 6 to 8 minutes. Mushrooms contain a lot of water so be careful of splatters. Remove and drain on paper towels. Sprinkle with grated Parmesan and serve with blue cheese dressing on the side.