Recipe by Amihgan Huesmann
adapted from Janet Hazen’s “Red, Hot, and Green” cookbook
(2005 Mustard Cookoff Winner at National Mustard Day)
- 1 c. + 2 Tbsp. flour
- 3 Tbsp. mustard powder
- 1/2 tsp. baking powder
- 2 Tbsp. whole yellow or brown mustard seeds
- 1 tsp. rubbed sage
- 1 1/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 3 Tbsp. unsalted butter, melted
- 2 eggs, separated
- 4 cloves garlic, minced finely
- 3 T prepared Dijon mustard (Edmund Fallot)
- 1 c. whole (or 2%) milk
- oil for frying
- 2 lb. (see note) button mushrooms, washed and dried
- lemon wedges for garnish
Combine flour, mustard powder and seeds, baking powder, sage, salt, and pepper (dry ingredients). Whisk together butter, egg yolks, garlic, and prepared mustard, then slowly whisk in milk (wet ingredients).
Combine wet and dry ingredients, whisking to form a smooth batter. It will be rather thick. This can be done up to a day ahead and refrigerated.
When ready to fry, beat egg whites until stiff but not dry. Stir about 1/3 of the egg whites into the batter, then fold in the rest. If it seems still too thick, add some milk (although it should be fairly thick, about the consistency of a good, thick, homemade eggnog or a thin pancake batter).
Heat at least 2 inches of oil until hot (but not smoking) in a fairly deep but wide pan. Drop a few mushrooms into the batter, coat well, and drop into the oil (as many as will fit in the pan). I just use my fingers to transfer them to the oil, but you could use tongs if you’re squeamish. Cook until golden, turning as necessary and possible. Remove with a slotted spoon or a fork and drain on paper towels. Repeat until you have fried all the mushrooms. I’d recommend having two plates, one in the kitchen to place newly fried mushrooms on and one in the other room being eaten from. By rotating the two, you can avoid having everyone crowd into the kitchen. Serve with lemon wedges.
NOTE: This may be more mushrooms than can be accommodated by the batter, but I’d recommend having at least 1 1/2 lb. of mushrooms on hand. Better leftover mushrooms than leftover batter! This batter also makes killer fried cheese curds, and would probably be good for onion rings, too.