Description
This is a Southern twist to an old favorite. The batter is made with red wine which adds an unexpected kick. It is a flavorful, crisp shell that highlights the mild flavor of the mushroom.
Ingredients
- 2 cups vegetable oil for frying
- ¼ cup red cooking wine
- 2 teaspoons water
- ½ cup all-purpose flour
- 1 teaspoon chopped fresh parsley
- ¾ teaspoon minced garlic
- ½ teaspoon kosher salt
- ground black pepper to taste
- 10 button mushrooms
- 2 tablespoons grated Parmesan cheese
Instructions
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Whisk the wine
- water
- flour
- parsley
- garlic
- salt
- and pepper together in a bowl until well combined and no lumps are visible. Dip each mushroom individually into the mixture to coat. Carefully put the coated mushrooms into the hot oil
- keeping the mushrooms from touching and sticking together while cooking. Cook until golden brown
- 5 to 6 minutes. Remove from oil and drain on a plate lined with paper towels. Sprinkle with the Parmesan cheese to serve.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: 2