fried mushrooms with horseradish dipping sauce

Name: Fried Mushrooms with Horseradish Dipping Sauce
Prep time: 10 min
Cook time: 20 min
Yield: 2
Ingredients: ## FOR FRIED MUSHROOMS; 2 package(s) fresh white button mushrooms (8 oz each); - flour for dredging (about 1/3 cup); 2 - eggs, separated; 1/2 cup(s) vegetable oil; ## FOR HORSERADISH SAUCE; 1/2 cup(s) sour cream; 1 tablespoon(s) prepared horseradish; 2 tablespoon(s) all natural unsweetened applesauce; 2 tablespoon(s) panko or plain bread crumbs; 2 tablespoon(s) finely chopped chives; - salt and pepper to taste

(2 RATINGS)

211 Pinches 1 Photo

Melissa Varady

Gainesville, FL

Updated on Jul 4, 2012

I love fried mushrooms! I finally found the perfect batter, light and fluffy, to make awesome fried mushrooms, and I can't have fried mushrooms without creamy horseradish sauce!

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This pic is a free one I found online that looks like my batter. Notice the stems are still on these. You can leave them on if you want, I just prefer to remove my stems.

prep time 10 Min

cook time 20 Min

method ---

yield 2 to 4 (or 1 if it's me!)

Ingredients

FOR FRIED MUSHROOMS
2 packages fresh white button mushrooms (8 oz each)
- flour for dredging (about 1/3 cup)
2 - eggs, separated
1/2 cup vegetable oil
FOR HORSERADISH SAUCE
1/2 cup sour cream
1 tablespoon prepared horseradish
2 tablespoons all natural unsweetened applesauce
2 tablespoons panko or plain bread crumbs
2 tablespoons finely chopped chives
- salt and pepper to taste

How To Make fried mushrooms with horseradish dipping sauce

Step 1

For horseradish sauce: Mix all ingredients together and let sit for at least 30 minutes.

Step 2

For fried mushrooms: Heat oil over medium heat. While oil is heating remove stems from mushrooms and dredge in flour.
Step 3

Beat the egg yolks until thick and lemon colored. In a separate bowl, beat the whites until they stand in peaks. Fold the yolks into the whites. Dip each mushroom in egg mixture until well coated, then place in oil to fry. )
Step 4

Fry mushrooms until golden brown, flipping and spooning oil over tops when needed. As each mushroom is done, carefully scoop it out with a slotted spoon and place on a plate with a paper towel on it. Serve immediately with horseradish sauce or ranch dressing for dipping.
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