Appetizers

Breaded Mushrooms

  • 18 firm Fresh mushrooms of uniform size
  • 1/2 cup Flour
  • ~ Salt and pepper
  • 2 Eggs, will beaten with
  • 2 tablespoons Milk and
  • 1 tablespoons Oil
  • ~ Fine dry breadcrumbs, unseasoned
  • ~ Butter and cooking oil for frying
  • ~ Lemon wedges
  • ~ Parsley

    • Wipe mushrooms with damp cloth, trim off stems (use them for soup or gravy). Season flour with salt and pepper. Dredge mushroom caps inflour, coat well with beaten eggs and roll in breadcrumbs. Shakeoff excess crumbs and let mushrooms stand for an hour or two befor cooking.

    Puthalf butter and half oil in a skillet; fats should be half an inch deep. Fry mushrooms, a few at a time, in hot fat until golden brown, turn and brown the other side. Drain on paper towel. Garnish with parsley and lemon wedges and serve.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sylvia Hendriks of Mill (The Netherlands). 

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