PREP/COOK TIME: About 25 Minutes
Makes 1 – 2 Servings

INGREDIENTS 

1 ½ Cups – Vegetable Oil

8 Oz (2 or 3) – Medium Portobello Mushroom Caps, Wiped Clean, Thickly Sliced (About a ½ Inch.)

1 Cup – Buttermilk

1 Tbs – Ground Cayenne, or Red Pepper (Some labels will read both.)

2 Cups – All Purpose Flour

½ Tsp – Kosher Salt, Plus 1 Tsp for Seasoning after Frying

1 Tsp – Coarse Black Pepper, Plus 1 Tsp for Seasoning after Frying

2 Tbs – Pecorino Romano Cheese, Grated

THE NITTY GRITTY

In a large shallow dish, or pan, add buttermilk and cayenne pepper; mix to combine. Add mushroom slices; coating evenly in mixture. In a large wide-rim bowl, combine flour, salt and pepper. Dredge slices in flour mixture; tossing to coat.

Meanwhile, in a large skillet, or non-stick pan, warm oil at high heat until it registers 375 degrees on a fry thermometer. Add coated mushroom slices to hot oil. Do NOT overcrowd! You will have to fry in batches. Fry slices on one side for 2 – 3 minutes before turning over; fry for another 2 – 3 minutes, or till golden. (NOTE: Mushrooms will release some moisture and sputtering will occur. Be careful, and don’t be alarmed; it only means the mushrooms are fully cooked. This moment also tells me when the mushrooms are ready to be removed from the pan.) Transfer mushrooms to paper towels to drain oily excess; season to taste with additional salt and pepper.

Garnish with a generous sprinkling of grated cheese.

In the same way black pepper enhances the woodsy, herbaceous notes of the agaricus bisporus, horseradish takes fried mushrooms to next level greatness. This dipping sauce, not dissimilar to my Black Pepper Horseradish Vegenaise, is just as simple to make, but perhaps slightly more addictive. Just combine 1 Tbs of Mayo; 1 Tbs of Crème Fraiche; 2 Tbs of Creamy

Prepared Horseradish (not the sauce) and 1 Tsp of Dijon Mustard; season with salt and pepper to taste.

NOVEMBER 12, 2018