Mushrooms Michael

Submitted by DailyInspiration

"Recipe comes from a restaurant in Houston, Texas called the Bull-n-Anchor, which closed many years ago. These are batter-fried mushrooms served with a tangy horseradish sauce."

 

• Ready In: 35mins
• Ingredients: 18
• Serves: 4-6

ingredients

• For the Batter

• 2 cups milk
• 1 egg
• 2 cups flour
• 1 tablespoon salt
• 1 tablespoon nutmeg
• 1 tablespoon sugar
• 1⁄2 teaspoon pepper, white
• 1⁄2 teaspoon garlic powder
• 1 tablespoon baking powder
• 12 large fresh mushrooms

• For the Sauce

• 1 cup chili sauce
• 1⁄2 cup catsup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon horseradish
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper, black
• 1⁄2 teaspoon garlic powder
• 3⁄4 cup sour cream

directions

1. To make the batter, crack the egg in a bowl and whisk. Add milk and combine. Add salt, nutmeg, sugar, white pepper, and garlic powder and mix well. Add flour and blend well; then add baking powder and whip until smooth. Hold large fresh mushrooms by the stem. Dip cap into batter mixture. Place in a deep fryer at 325 degrees until golden brown. Serve hot.
2. To make the dipping sauce, combine the chili sauce, catsup, worchestershire sauce, horseradish, salt, pepper and garlic powder. Add sour cream and blend completely. Serve chilled.

Reviews

[breezermom]

Yummy! The mushrooms and sauce are delicious! I agree with Lori Mama, there is way too much batter and sauce. I halved the recipe (for everything) and wish I'd cut the sauce and batter down to 1/4. This will be great for football game watching parties!

 

[Lori Mama]

Deeeelicious!!! I will mention that, there is way to much batter/sauce for the amount of mushrooms and I even made a few extra. I will only make half the batter next time. Made for Everyday Holiday Tag game. :)

 

[Artandkitchen]

Super delicious and tasty!<br/>I didn't read carefully the recipe before tagging this recipe and I was prepared to prepare some baked appetizers.<br/>The batter is absolutely delicious, and it's enogh for a big quantity of vegetables.<br/>With this i prepared 2 cans buttom mushrooms, one small sliced obergine, one sliced green bell pepper and some Swiss chard.<br/>As I don't like to deep fry food I really baked those! I placed the mushrooms with the batter into silicone truffle molds and Swiss chard into silicone molds, the other veggies directly on the perchment foil.<br/>The sauce was amazing as well, I prepared the catsup (ketschup) myself, added the other ingredients and for the horseradish I used some horseradish paste for Japanese food; instead of sourcream I used 10 % fat Greek yogurt.<br/>The sauce is a great recipe itself, and I will prepare this for other dishes as well.<br/><br/>Not only the mushrooms were amazing prepared in this way: I loved the bell pepper and the eggplant a lot as well.<br/><br/>Thanks a lot and happy Holidays Nancy!

 

[Catnip46]

I made the sauce early in the morning to let all the good flavors meld together. I cut the recipe down to 1/4 and still had some left over. The sauce was really good with the mushrooms. Now what to do with that extra batter (the batter was really good and I didn't want to see it go to waste). I fried it into a thin layer in a frying pan. With one I dusted powder sugar over it, rolled it up and ate it. The other one I spread a thin layer of strawberry jam on it, rolled it up and ate it. Good recipe, thanks Nancy. Made this for 1 2 3 Tag game.