STUFFED MUSHROOMS APPITIZER
(Houlihan’s Copycat Recipe)
I did much research into recreating these amazing stuffed mushrooms. With the demise of the Houlihan’s restaurant chain so went my “Shrooms”. What to do what to do… Aha… Hit the inter-web with a passion and a craving to crack the elusive recipe. This is what I came up with: Enjoy
Ingredients:
· 1/8 teaspoon summer savory (you can substitute a combination of thyme and sage)
· 1/8 teaspoon garlic powder
· 1/8 teaspoon salt
· Dash of each of dried parsley, tarragon & fresh ground pepper
· 1/3 cup whipped cream cheese
· 6 large button mushrooms (I actually like cremini, but you be you)
· 1 cup all-purpose flour
· 1 teaspoon salt
· 1/2 teaspoon cayenne pepper
· 1/2 cup milk
· Oil for frying
Dipping Sauce:
· 1/2 cup mayonnaise
· 2 teaspoons Grey Poupon Dijon Mustard
· 1 teaspoon white vinegar
· 2 1/2 teaspoons horseradish
· 1/2 teaspoon sugar
Directions:
Dipping Sauce:
· Whisk all ingredients together and keep chilled.
· Let rest for at least an hour. (overnight is even better)
Mushrooms:
· Combine dry herbs. Mix with cream cheese. Chill for at least 30 minutes (overnight is better)
· Clean mushrooms and remove stems and hollow out caps
· Use a spoon to fill mushroom caps with filling (enough to resemble a ball)
· Combine flour, salt and cayenne pepper in small bowl
· Fill another bowl with milk
· Dip each mushroom first in the milk, then the flour. Do twice (carefully)
· Put the coated mushrooms in the freezer for at least 3 hours. (they need to be completely frozen)
· Heat oil to 350 degrees, use enough to completely cover mushrooms
· Fry for 8-10 minutes or until golden brown
· Drain on paper towels or a drying rack
Plate, serve and enjoy!!!
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