I was looking for a little different (and spicier) version of fried mushrooms than you usually get when you order them at your local bar, and boy, I found it. I recently made some beer battered mushrooms, and they were absolutely outstanding. The nice light batter made the mushrooms feel light and airy. The batter on these Cajun fried mushrooms isn’t quite as light, but it has a fantastic (corn meal) crunch to it. And a really nice spicy kick. These are different than the usual fried snacks you get at a restaurant or bar. Good different.
A Kicked Up Dipping Sauce
The mustardy dipping sauce compliments these Cajun fried mushrooms perfectly, and it also has a bit of kick to it because, well, you need a kick and more kick is better.
If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.
I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.
Zatarain’s Creole mustard is a staple in our house. We go thru it like it’s going out of style.
Also try my beer-battered fried mushrooms. They’re yummy too!
Cajun Fried Mushrooms
Ingredients
For the mushrooms
- 1 pound mushrooms small. I removed the stems, but you don't have to
- 2 cups all-purpose flour
- 1 cup yellow corn meal
- 1 teaspoon kosher salt
- 1 teaspoon ground white pepper
- ½ teaspoon cayenne pepper
- 1 egg
- ¾ cup whole milk
- 1 tablespoon Creole mustard substitute Dijon
For the dipping sauce
- ¾ cup mayonnaise
- 1 tablespoon chives fresh, chopped. substitute 1 teaspoon dried
- 1 tablespoon lemon juice
- 1 tablespoon Creole mustard substitute Dijon
- 2 teaspoons thyme fresh, minced. substitute 1/2 teaspoon dried
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 clove garlic minced
- 1 large lemon zested. I used 1/2 of a lemon since we didn't want the lemon to be too strong
Instructions
For the mushrooms
- Mix flour, corn meal, salt, white pepper, and cayenne in a large bowl.
- In another large bowl, whisk the egg with the milk and mustard.
- Add 1/4 cup of the dry mixture to the egg mixture and whisk.
- Heat vegetable oil in a deep fryer to 350 F.
- Add mushrooms to egg mixture and stir to coat.
- Shake off excess coating and remove to the dry mixture.
- Shake off excess coating and fry until golden brown.
- Serve hot with dipping sauce.
For the dipping sauce
- Whisk together all ingredients. Refrigerate until needed.
Nutrition
Nutritional values are approximate.
