Recipe Directions
4 servings
1 lb. fresh Oyster Mushrooms cleaned and sliced
2 eggs
1 cup whole milk
1 cup all-purpose flour (for breading)
1 cup all-purpose flour (for egg wash)
1 tsp. garlic powder
2 cups crushed saltine crackers (or panko bread crumbs).
1-1/2 quarts cooking oil
salt and pepper to taste
Mushrooms should be cleaned (do not soak), then sliced to the thickness of steak fries or French fries. The chewy texture of Oyster Mushrooms makes this size appropriate for finger food. In a plastic food bag mix crushed crackers (or panko bread crumbs, which create a super-crisp breading) with 1 cup all-purpose flour and 1 tsp garlic powder.
In a bowl, add 1 cup all-purpose flour.
In a second bowl, beat 2 eggs with 1 cup whole milk to create an egg wash.
Begin heating oil in a deep skillet over high heat.
Dip each mushroom slice in flour, then the egg/milk mixture, then drop into the bag. Shake bag until mushrooms are evenly coated with breading.
Once oil is hot enough to pop when a drop of water is added, add each mushroom slice individually. Cook 2-3 minutes or until golden brown.
Drain. Sprinkle with salt and pepper to taste.
Serve immediately with dipping sauce and cold beer.
Dipped Oyster Mushrooms
1 cup mayonnaise
2 tbsp. brown mustard
1 tbsp. horseradish
1 tbsp. paprika
salt and pepper to taste
Combine all ingredients, chill, then serve.
more sizzle.