Yield: 15 Servings
| Measure | Ingredient |
|---|---|
| 30 \N | Mushrooms |
| 1 \N | Stick margarine |
| ½ cup | Green pepper; chopped |
| 1 \N | Stick celery; chopped |
| ¼ cup | Green onion; chopped |
| 2 \N | Cloves garlic; minced |
| ½ cup | White onions; chopped |
| 1 tablespoon | Lea & perrins worcestershire sauce |
| ¼ cup | Flour |
| 2 teaspoons | Parsley |
| ½ cup | Shrimp; chopped |
| 4 \N | Eggs; lightly beaten |
| ½ cup | Half and half cream |
| ½ cup | Crumbled crackers |
| \N \N | Salt and pepper |
| 4 \N | Eggs |
| 2 cups | Flour |
| 2 cups | Bread crumbs |
MUSHROOM BATTER
Wipe mushrooms, separate the caps from the stem. Scoop the inside of the mushroom caps with a plastic knife and remove as much of the inside without disturbing the outer cap. Set caps aside and chop the stems. Saute in margarine, the green pepper, celery, mushroom stems, green onion, garlic, white onion and worcestershire sauce until tender. Add flour, parsley, shrimp, and eggs then cook for 10 minutes. Next add half and half, crackers and salt and pepper to taste. Cook for 15 minutes. Crack 4 additional eggs and put them off aside. Take mushrooms and spoon 2 tsp of mixture into each mushroom, roll in egg mixture then in flour and bread crumb mixture, then back in egg, flour and bread crumb mixtures,(double coating). Drop in heavy sauce pan filled with ½ a pot of hot oil, turning constantly until lightly or medium brown. Garnish as desired.
Posted to recipelu-digest Volume 01 Number 459 by RecipeLu <recipelu@...> on Jan 05, 1998