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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Recipe comes from a restaurant in Houston, Texas called the Bull-n-Anchor, which closed many years ago. These are batter-fried mushrooms served with a tangy horseradish sauce. Ingredients:
2 cups milk |
1 egg |
2 cups flour |
1 tablespoon salt |
1 tablespoon nutmeg |
1 tablespoon sugar |
1/2 teaspoon pepper, white |
1/2 teaspoon garlic powder |
1 tablespoon baking powder |
12 large fresh mushrooms |
1 cup chili sauce |
1/2 cup catsup |
1 tablespoon worcestershire sauce |
1 tablespoon horseradish |
1/2 teaspoon salt |
1/2 teaspoon pepper, black |
1/2 teaspoon garlic powder |
3/4 cup sour cream |
Directions:
1. To make the batter, crack the egg in a bowl and whisk. Add milk and combine. Add salt, nutmeg, sugar, white pepper, and garlic powder and mix well. Add flour and blend well; then add baking powder and whip until smooth. Hold large fresh mushrooms by the stem. Dip cap into batter mixture. Place in a deep fryer at 325 degrees until golden brown. Serve hot.
2. To make the dipping sauce, combine the chili sauce, catsup, worchestershire sauce, horseradish, salt, pepper and garlic powder. Add sour cream and blend completely. Serve chilled.
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