Mushrooms Michael

Mushrooms Michael created by Lori Mama

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
Serves:
Units:

ingredients

directions

  • 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.
  • 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.
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@DailyInspiration
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@DailyInspiration
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"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."

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  1. 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!
  2. 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!
  3. 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.
  4. Catnip46
    Mushrooms Michael Created by Catnip46
  5. breezermom
    Mushrooms Michael Created by breezermom
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