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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I used this recipe with sliced portabello mushrooms. I could taste some of the seasoning, but...