Nutritive Information
- Calories: 391.93 cal
- Protein: 3.82g
- Fat: 36.94g
- Fiber: 1.07g
- Cholesterol: 29.98mg
- Vitamin E: 7.77mg
- Riboflavin: 0.18mg
- Sodium: 223.59mg
Ingredients
- 6 medium Mushroom
- 1/2 quarts Water
- 1/16 cup Lemon juice
- 1/8 cup all purpose flour
- 3/4 large Egg
- 0.083 cup Milk 2%
- 1/2teaspoons Tabasco Sauce
- 1/2 teaspoons Worcestershire Sauce
- 1/4 teaspoon Salt
- 3/4 cups Bread crumbs
- 1/8 cup Cheddar Cheese, 1/2 cup
- 1/4 teaspoon Thyme, grounded
- 1/4 teaspoon Oregano
- 1/4 teaspoon Basil
- 1/8 teaspoon Cumin seed
- 1/8 teaspoon Marjoram
- 3/8 teaspoon Chili powder
- 1 cups Vegetable shortening
Instructions
- Trim stems on mushrooms to 1/2-inch length. Wash mushrooms in water with lemon juice added to prevent discoloration; drain well.
- Toss mushrooms in flour. Make an egg wash: Beat eggs, milk, Tobasco, Worcestershire sauce and salt together. Toss mushrooms in the egg wash.
- Combine bread crumbs, grated Cheddar cheese, thyme, oregano, basil, cumin, marjoram and chili powder. Toss mushrooms in mixture then place on rack.
- Heat enough shortening in heavy deep saucepan or deep fryer to make a depth of at least 3 inches. Heat to 350-375 degrees F. and deep fry mushrooms, 1 cup at a time, for about 3 minutes, until golden brown. While frying, turn to brown evenly. Drain on paper towels and serve promptly. They look especially nice served in a parsley-lined basket.
