Mushroom stuffed with cheese	Shrooms

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Shrooms

Source: Tucson Citizen, June 1, 1983

Yield: 12 mushrooms

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Ingredients

• 12 large mushrooms

• 6 or 8 oz herb & garlic cream cheese (Boursin, Rondele, etc.)

• Flour, salted & peppered to taste

• Basic batter (see recipe)

• Bread crumbs

• Horseradish dipping sauce (see recipe)

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Preparation

Wash mushrooms quickly and remove stems. Dry thoroughly. Stuff each mushroom cap with one teaspoon of flavored cream cheese. Refrigerate for at least one half-hour. Coat with flour, then batter and bread crumbs. Deep fry at 360 degrees until golden brown. Drain and serve.

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Basic Batter

• 6 eggs

• 1 to 2 cups flour

• 1 cup buttermilk

• 1 tsp garlic powder

• 1/4 tsp seasoning salt, optional

• 1/4 tsp white pepper

• Dash of Tabasco sauce

• 2 dashes Worcestershire sauce

Beat eggs well and set aside. Gradually add buttermilk to the flour, mixing thoroughly. Combine eggs, milk and flour mixture and seasonings. Beat well. Batter should fall from a spoon in a slow ribbon.

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Horseradish dipping sauce

• 1 cup mayonnaise

• 1 Tbsp Worcestershire sauce

• 2 oz horseradish

• 1 oz Dijon type mustard

Blend all ingredients together. Refrigerate. Keeps well.