Recipe by Georgia
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
vegetable oil for frying
red cooking wine
chopped fresh parsley
ground black pepper to taste
grated Parmesan cheese
I ALMOST rated this 4 stars! Unfortunately as others have noted - you have to add more water. It's not a big deal, true, but if you follow the recipe as written you have a dough and not a batter. It's more like 2 tablespoons. However,the flavor is wonderful and provided you fry it a slightly deep golden brown, provides a nice crispy crunch. I imagine this batter would be great on a lot of vegetables and will try experimenting!
Flavor was good but, as others have noted, liquid measurment was way off. And because they didn't crisp up as much as I like, I'm wondering if an "egg" was omitted from the ingredient list. All batters I've ever made for deep frying include egg. May give it another try with that addition.
These turned out excellent. I used white wine because Celeste drank all my red when she was here and didn't tell me. The batter was really too thick as written so I did have to add more wine and water to it, which kinda makes me want to lower the rating here - but since the problem is easily fixed and I don't see anyone else whining about it I'll leave it alone. I left out the parsley cuz I didn't have any. Thanks for the recipe!
I just did this recipe making onion rings, in a word awesome! Nice and crisp :)
I've never had fried mushrooms before but I saw this recipe and had to try it! It was absolutely delicious. Like everyone said, I did have to add a bit more water to the recipe, and i didn't have any red wine on hand so I substituted diluted red wine vinegar and it was yumyumyum!
I used Cab for the wine and swapped garlic powder for the minced because I figured it would be better distributed in the batter. Had to thin the batter down, used white wine and some water for this because the red was gone. The wine in the batter was divine. I had giant stuffing mushrooms so I quartered them, not the best of ideas because they started to weep mushroom juice making the batter lose the crisp, but that is my fault.
My family loves mushrooms and every time we can we order them at restaurants. This is a restaurant quality recipe. I adjusted the water to 1 1/2 tblsp as suggested and I had a mixed herb seasoning that I used instead of the parsley. This recipe is going down in my family cookbook! I reheated in the oven the next day and they were just as good. We will be sharing this recipe with others. Thanks.
Very very good. Our Sonny's BBQ used to have fried mushrooms, and they redid their restaurant and took them off the menu. We've been craving a great mushroom recipe and these hit the spot! I had to add some more water to get the batter just so, but that's of no consequence. Great receipe!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Style Fried Mushrooms
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 217
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
These tasty fried appetizers are a Southern favorite—and so easy to make!
Watch Chef John make a Southern classic.
See how to make a creamy, slightly spicy pimento cheese spread.