Deep Fried Baby Portabellas/ With Shrimp Sauce

Submitted by Chef Roly-Poly

"We saw Pat and Gina Neely making Deep fried sliced portabellas on Food-TV. We liked them so much that we decided to try it with baby portabellas and all I can say is everytime we go grocery shopping, I stop and stare at the mushroom display. If you couple these up with Ina Garten's shrimp sauce, Yummo !!"

 

• Ready In: 30mins
• Ingredients: 15
• Yields: 1 lb. mushrooms
• Serves: 4

ingredients

• 1 lb baby portabella mushrooms (the smaller the better)
• 1⁄2 cup all-purpose flour
• 1 1⁄2 cups panco breadcrumbs
• 1⁄4 cup finely grated parmigiano-reggiano cheese
• 2 tablespoons finely chopped fresh parsley leaves
• 1⁄2 teaspoon red pepper flakes
• salt & freshly ground black pepper
• 3 eggs, slightly beaten
• peanut oil (for frying)

• Sauce

• 1⁄2 cup Heinz Chili Sauce
• 1⁄2 cup Heinz ketchup
• 1 -3 tablespoon prepared horseradish (I use one)
• 2 teaspoons fresh lemon juice
• 1⁄2 teaspoon Worcestershire sauce
• 1⁄4 teaspoon hot sauce (Recommended -- Tobasco)

directions

1. Preheat oil in deep fryer to 350°F.
2. Clean mushrooms and remove stems.
3. For larger mushrooms, you may want to half or quarter.
4. Measure flour into pie plate. In another plate or bowl, combine panco, cheese, parsley, red pepper flakes, salt and pepper.
5. Dredge mushrooms in flour, then in egg wash and finally in Panco mixture.
6. Working in batches, place breaded mushrooms in hot oil and fry for 3 to 4 minutes or until golden brown. Drain on paper towel lined sheet pan.
7. To make sauce:.
8. combine all ingredients and mix well. Refrigerate.
9. Thanks Food Network !