Reviewed: Nov. 28, 2009

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!

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Reviewer:

NOELLETHEDIVA

Cooking Level: Expert

Home Town: Novi, Michigan, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 23, 2009

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.

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jun. 14, 2009

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!!!

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Reviewer:

Rose

Cooking Level: Expert

Home Town: Lake Butler, Florida, USA

Living In: Starke, Florida, USA

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Reviewed: Mar. 21, 2009

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!

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