5 Reviews

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!

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Izzy Knight June 29, 2002

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

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gibblet August 13, 2004

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.

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Ms B. July 13, 2004

These were wonderful. The dip of sour cream and horseradish was perfect for it! I loved that. For some reason these didnt really get a golden brown for me, so they ended up cooking for a lot longer than I think they were supposed to be, but they were stil soooo yummy! Thanks so much!

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~*Miss Diggy*~ April 23, 2004

Very good! I served these with the sour cream and horseradish, then with the ranch dressing. Then I mixed them all together and it was yumm! Thanks Mysterygirl!

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Sharon123 November 09, 2003
Fried Portabella Mushrooms