Prep 3 mins
Cook 4 mins
A local restaurant serves these and the waitress offered the recipe! I have made these at home several times and they are DH's favorite way to eat portabellas. Amounts are not given as everything depends on your taste and how many mushrooms that you have to serve.
- Slice mushrooms into strips.
- Dip mushroom slices in buttermillk, then flour, repeat.
- Deep fry mushrooms.
- When they are nice and golden, remove from fryer and sprinkle with salt and pepper.
- For sauce to dip: Mix sour cream with horseradish- to taste.
- Serve with dip or peppercorn-ranch dressing.
Awesome appetizer. The mushrooms are done in a jiff. The flour-buttermilk coating is perfect with the inside still juicy and tender. I sliced them into about 1cm thickness. The sourcream sauce goes great with it. I think this recipe would work with anykind of mushroom (next time I will try button). Fellow mushroom-lovers, you gotta try this!
Mysterygirl, these mushrooms were great. Hubby and I love the ones at PHC also. We think these were even better. Juicy on the inside, and just the right crispness on the outside. Thanks Gibblet
This is a great appetizer. I had other plans for my portabellos, but some friends dropped by and I needed a quick snack for our cocktails. Since, I had just read this recipe this morning, it immediately came to mind. I, too, found that my breading didn't become golden in the fryer, but the flavor didn't suffer. Our friends are horseradish lovers, and thought the sauce was amazing.