Tibs Deep Fried Mushrooms Recipes

Steps:

• Clean mushrooms and pat dry. Set aside.
• In a mixing bowl, add flour, garlic powder, onion powder, lemon pepper, ground mustard, egg, and beer.
• Whisk together ingredients until smooth.
• In a separate container, put bread crumbs and set aside.
• Preheat deep-fryer to 375 degrees.
• Place mushrooms in beer batter and cover thoroughly.
• Remove mushrooms from beer batter and place in container with bread crumbs. Cover thoroughly.
• Remove mushrooms from bread crumbs and place into deep-fryer.
• Cook for 5-7 minutes.
• Remove from deep-fryer and put in separate container.
• Season to taste with seasoning salt.
• For sauce -- in an empty bowl add mayonnaise, horseradish, lemon pepper, lemon juice, onion powder, garlic powder and dill weed.
• Mix ingredients thoroughly.
• Add salt and pepper to taste.

Steps:

• Combine bread crumbs, Parmesan cheese, garlic powder, parsley, and salt in a zip-top bag.
• Beat egg in a large bowl. Add mushrooms and toss until well coated. Place one mushroom in the bag, seal, and shake to coat. Repeat with remaining mushrooms.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Deep-fry mushrooms until golden brown, about 5 minutes. Remove to a paper towel lined plate to cool and drain.
• Crush garlic cloves into tartar sauce and mix well. Place into a small dish and serve alongside mushrooms for dipping.

Steps:

• Wash the mushrooms and remove most of the stem.
• Pat mushrooms dry with a paper towel.
• Coat mushrooms with flour, lightly tap to remove excess flour.
• Dip in eggs.
• Coat with bread crumbs.
• Set on a rack for a few minutes, so batter sets/dries.
• Heat the oil in the deep fryer to 375 degrees. Pay close attention to grease while it heats. Cooking with oil at high heat levels can be dangerous!
• Deep fry mushrooms in batches for approximately 3- 4 minutes or until golden brown.
• Drain on paper towels and serve.

Steps:

• 1. Heat butter or oil in a large skillet. Add peppers, onions and tomato. Cook on medium high heat till the vegetables have softened a little, about 4 minutes. Add mushrooms.
• 2. Mix all ingredients for spice mix and add to the mushrooms. Turn up heat to high. Sauté for about 3 minutes or till mushrooms are done. Add salt at the end. Garnish with cilantro or parsley.
• 3. Serve with rice, bread or Ethiopian Injera.

Steps:

• Combine flour, baking powder, salt, and sugar.
• Put oil in a 1 cup measure and add water to the 3/4 cup mark.
• Make well in centre of dry ingredients and pour in the water-oil mixture.
• Stir together, adding as much of the remaining 1/4 cup of water as you need to make a batter of the correct consistency to coat the mushrooms.
• Stir until smooth.
• Heat cooking oil in deep fryer.
• Dip mushrooms in batter and drop in hot oil.
• Cook a few minutes until nicely browned.
• Remove with a slotted spoon to a wire rack with paper towels beneath it to catch the oil drips.
• Repeat with remaining mushrooms until all are fried.

Steps:

• In a medium bowl, stir together the flour and garlic salt. Mix in egg and water until smooth.
• Heat the oil in a large deep skillet over medium-high heat. Test to see if oil is hot by frying a drop of batter. If it sizzles and floats to the top, the oil is ready.
• Dip mushrooms into the batter and then place in the hot oil. Fry a few at a time so they are not crowded, until golden brown, 3 to 5 minutes. Remove from oil with a slotted spoon and drain on paper towels.