Spicy mushrooms

Yield: 4 Servings

Measure Ingredient
\N \N Mushrooms; sliced between 1/4 and 3/8 inch thick and soaked in water
\N \N Louisiana fish fry; which if you can't find a good brand mix these:
1½ cup Corn flour (finely ground corn; neither corn starch nor corn meal)
2¼ teaspoon Salt
1 teaspoon Freshly ground black pepper
1½ teaspoon Cayenne (or; on this list, 'to taste'. Cajun food is always tasty; usually spicy, but almost never truly hot)
\N \N Oil for deep frying

In batches, drain the mushrooms briefly, toss in the fish fry, deep fry 'til golden. It's thoroughly satisfactory made with storebought mushrooms, and possibly the world's finest food if you ever have the opportunity to make it with wild Agaricus Augustus. Martin Golding <martin@...>


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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