Cajun Fried Mushrooms

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.

Course Appetizer

Cuisine American

Keyword Cajun, deep-fried, mushroom

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 752kcal

Author Mike

Equipment

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.

Notes

These are also great dipped in Ranch or blue cheese dressing.

Nutrition