Houlihan's Shrooms and Dipping Sauce

Cooks4_6's Note:

I have been searching for this recipe for years and just found it out on the web. I am posting it to try later. I'm so excited--if you have ever had these you will know why!

• Total Time: 3 hrs 55 mins
• Prep Time: 25 mins
• Cook Time: 3 hrs 30 mins

Ingredients:

Servings: 6

Herb Cheese Filling

• 1/8 teaspoon dried summer savory
• 1/8 teaspoon garlic powder
• 1/8 teaspoon salt
• 1 dash dried parsley flakes
• 1 dash dried tarragon
• 1 dash ground pepper
• 1/3 cup whipped cream cheese

Coating

• 6 -8 large button mushrooms
• 1 cup flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 1/2 cup milk
• vegetable oil (for frying)

Dipping Sauce

• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon vinegar
• 2 teaspoons prepared horseradish
• 1/2 teaspoon sugar

Directions:

1. Combine the savory, garlic powder, 1/8 tsp salt, parsley, tarragon, and pepper in a small bowl. Crush with back of a spoon until fine pieces.
2. Combine spice mixture with cream cheese and let sit for 10 - 15 minutes or longer so the flavors integrate.
3. Clean the mushrooms and remove the stems, leaving only the caps.
4. When the cheese has rested, use a teaspoon to fill the mushroom caps with the herb cheese mixture.
5. Combine the flour with 1 1/2 teaspoons salt and cayenne pepper in a small bowl.
6. Pour the milk into another bowl.
7. Dip each mushroom first into the milk, then into the flour. Do this twice for each mushroom so that each has been double-coated.
8. Put the coated mushrooms into the freezer for at least 3 hours. This will keep the coating from falling off, and it will keep the cheese inside from expanding too fast and leaking out of the mushroom when frying.
9. Meanwhile, make the dipping sauce by combining all of the ingredients ina small bowl. Keep the sauce covered and chilled until ready to serve it.
10. When the mushrooms are frozen, heat the oil in a deep fryer or deep pot to 350 degrees F.
11. Use enough oil to completely cover the mushrooms (or at least a couple of inches deep). Fry the mushrooms for 8 - 10 minutes or until the outside turns a golden brown. Drain the mushrooms on a rack or paper towels.
12. Let the mushrooms sit for a couple of minutes before serving- they will be very hot on the inside. Serve with the dipping sauce on the side.

Reviews

[leahdavani113]

This recipe is good but i tried the one with the 1/3 cup whipped cream cheese and 1/2 tsp of hidden valley ranch dry dressing and it is absolutely delicious and tastes just like houli's shrooms omg delicious!!

[Chef #1570466]

I havent tried these yet but am a huge fan of these shrooms at houlihan's! I, too, had searched this recipe out.. and the only think different I found was that on the herb cheese filling, instead of using all the seasonings... it just called for 1/3 c. of whipped cream cheese and a 1/2 t. of ranch dressing mix (dry). Has anyone tried it this way? I heard that is the same combo they use in the stuffed chicken breast there (which I also love!) :)

[TrAliMoSo]

Did a baked version, and it was incredible!! Used this recipe for the filling and dipping sauce then used this recipe: Baked Crisp-Coated Mushrooms (Baked Crisp-Coated Mushrooms) for the coating. Houlihan's left our area a few years ago...have been missing these shrooms ever since!