Reviewed: May 1, 2012

This was delicious. I replaced the red wine and water with white wine. I used baby bella mushrooms and next time I will use button mushrooms and add a little salt. This is a keeper.

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Reviewer:

cstovall

Reviewed: Apr. 29, 2012

These were outstanding. We did have to add more water though. At first my husband did not want to use the red wine but I convinced him to try it. Thank goodness because the wine is a really special touch! I already bought more mushrooms to make this again.

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Reviewer:

giraffe1182

Reviewed: Feb. 24, 2012

I made these with dinner tonight they tasted great but I had problems with some of the batter coming off, I added extra water as suggested so that might be why. I will make this again

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Reviewer:

Danielle

Reviewed: Jan. 2, 2012

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.

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Reviewer:

WarsawNan

Reviewed: Nov. 27, 2011

These are really, really good. I followed the advice of other reviewers and used 50% more water in the batter. Divine appetizer!

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Reviewer:

MelissaRenner

Cooking Level: Intermediate

Living In: Ramona, California, USA

Reviewed: Oct. 22, 2011

I made these for my book club, our theme for dinner that evening was Southern foods. I really did not know how these were going to turn out, but we all loved them! Easy to do, too. Thank you.

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Reviewer:

BGTMama

Cooking Level: Intermediate

Home Town: Rocky Hill, Connecticut, USA

Living In: Hebron, Connecticut, USA

Reviewed: Oct. 21, 2011

I added a 1/2 cup water to make this a batter rather then a dough. I added garlic pepper because I was out of garlic. Oh my goodness no more $8.00 for 8 mushrooms for me. I'll be making these at home from now on. Great with Artichoke and spinach dip. Very very good!

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Reviewer:

DESIGNLADYT

Reviewed: Jan. 28, 2011

I followed the directions exactly and we didn't like it AT ALL..will not try again. If I could rate this w/o a star I would.

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Reviewer:

Delia

Cooking Level: Expert

Living In: San Antonio, Texas, USA

Reviewed: Jan. 1, 2011

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!

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Reviewer:

Cricketbell

Cooking Level: Intermediate

Reviewed: Nov. 15, 2010

I used this recipe with sliced portabello mushrooms. I could taste some of the seasoning, but I think my choice in mushrooms was too heavy for this batter. Next time, I think I'll add more garlic and cheese to it. It was nice and crispy, however. I did find that the batter retained way too much grease for my liking. Does anyone have any ideas on how to tweak it a little so it doesn't absorb so much? Yes, I did put the mushrooms on a wire rack after I took them out of the deep fryer and yes, I did wait until the grease was at 350 degrees. Thanks so much.

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