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okay so i'm married but i think i love you anyway!! this was a PERFECT batter combo, it made the best fried mushrooms and fried pickles we have ever had!!!! i earned my hive tiara today serving these, the toothpick hint was just too smart, thank you so much for my new go-to batter.....yum!
Fantastic!!! I used 1 tsp. Lawry's seasoned salt in the batter mix. I had enough batter for 1 lb. of the mushrooms. I pre-heated my oil to 350 degrees while I battered my mushrooms. Big huge hit at our Sunday football party! This one is a definate keeper...
Perfect! These were very crispy and delicious. I also made fried zucchini. Next time I am going to try onion rings! Thanks for the recipe.
the breading was perfect! I also cubed some chicken and that turned out great too. mushrooms were a little bland, need more seasoning
This was my first time trying fried mushrooms, so I can't tell if the recipe was bad or if I'm just not a fan of fried mushrooms. These were very very bland as is, so I ended up adding extra salt and seasonings to the batter. They were still bland. The outsides were nice and crispy and they fried up quite nicely, but the mushrooms themselves don't get savory and caramelized like other fried veggies do. Maybe if I marinated the mushrooms they would taste better, but just soggy plain mushrooms with a crusty outside was not very appetizing. I had to eat these with ranch for them to be palatable.
They were great...I only had portabella and I added a little parm cheese and italian seasonings to he panko bread crumbs!!!
Great recipe but agree with others, a little bland. Will add some Lawry's next time. I used beer instead of water and my husband loved them!
Loved the recipe, made the best fried mushrooms!
This is a fabulous recipe for anything you want to fry...but the mushrooms were OUTSTANDING! I used Montreal Seasoning in the Panko Bread Crumbs and Bobby Flay's recipe for horseradish sauce: 3/4 cup sour cream, 1/2 cup mayonnaise, 2 tablespoons prepared white horseradish, 2 tablespoons chopped basil, 1 tablespoon lemon juice, and 1 teaspoon soy sauce. Served the mushrooms with salmon and used the horseradish sauce on both. Try it...
What a great batter recipe and concept. Added extra salt and a dash or three of cayenne based on other reviews and needed a bit more water to thin out. After coating with batter, I let the mushrooms set for a few minutes, allowing excess batter to drip off and develop a slight skin. Then I sprinkled the breadcrumbs over the mushrooms rather than dipping them in the breadcrumbs, both better controlling the amount of breadcrumbs (you don't need much) and keeping the breadcrumbs clean. One batch cooked while another set up. Will use the mixed batter/breadcrumb concept for more than mushrooms!