Cornmeal Fried Oyster Mushrooms
Yield: 4 portions
1 pound blue oyster mushrooms
1/2 pound oyster mushrooms
2 cups cornmeal
1 cup corn starch
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 pint buttermilk
12 borage flowers
1 tablespoon espelette pepper
In a large bowl, combine the cornmeal, corn starch, salt, baking soda and baking powder until thoroughly mixed. Set aside.
Pour the buttermilk in another bowl large enough for the mushrooms to fit.
Toss the mushrooms in the cornmeal mixture first to make a nice dry surface.
Coat the mushrooms in buttermilk and drain thoroughly.
Place the mushrooms soaked in buttermilk back in the cornmeal mixture and coat well with no wet spots.
Fry at 375 degrees F until golden brown.
Sprinkle the espelette pepper and borage flowers over the fried mushrooms.
Read more at: http://blog.foodnetwork.com/fn-dish/2017/03/chefs-picks-veggie-comfort-food/?oc=linkback