Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Eggs |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ⅛ teaspoon | Nutmeg |
| ⅓ cup | Ground hazelnuts (1-1/2 oz. = 1/3 cup) |
| ½ cup | Fine dry bread crumbs |
| 1 pounds | Mushrooms, washed and dried |
| \N \N | Shortening for deep frying (solid all-vegetable) |
Yield: 4 to 6 servings.
In small bowl, slightly beat eggs with salt, pepper and nutmeg. In separate bowl, mix together Oregon hazelnuts and bread crumbs. Dip mushrooms in egg mixture, then coat with Oregon hazelnut mixture.
Heat shortening to 365 in deep pan and fry mushrooms, a few at a time, 6 to 7 minutes, or until golden brown on all sides. Drain on paper towel and sprinkle with additional salt, if desired.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board