Buffalo Mushrooms

Buffalo wings are a tailgating staple, but poultry's already covered, so we’ve used mushrooms. They're battered with the same formula used on fried chicken because it keeps the mushrooms from getting soggy after the sauce is added. With no bones to deal with and a meaty flavor from the baby bella mushrooms, you might not go back to chicken wings. 8 ounces baby bella mushrooms, cut in half 8 ounces butter 5 ounces hot sauce 64 ounces canola oil 1 tablespoon kosher salt 1 teaspoon onion powder 1 teaspoon garlic powder 2 teaspoons dry thyme 1 tablespoon paprika 1/4 teaspoon pepper 2 cups all purpose flour 2 eggs 2 tablespoons water In a food processor, add 1 cup of flour, the salt, onion powder, garlic powder, thyme, paprika and pepper. Turn on processor and add in the water. Process the mixture for 10 seconds. The spiced flour mixture should be mealy. Set up your frying station by filling three separate containers for dredging: one with 1 cup of plain flour, the second with the egg and the third with the spiced flour. In a deep pot, heat the oil over medium-high heat. When your thermometer hits 375 turn the heat down and prepare your items for deep frying. Take a mushroom half and dredge in the plain flour first. Knock off as much as you can and then dredge it into the egg. Let the excess of the egg drip off and then dredge in the spiced flour. Drop the mushroom lightly into the hot oil. Fry until golden brown, turning with a wooden spoon or chopstick. Remove from oil and place on a sheet pan with a rack insert or folded up paper towels. To make the sauce, place the butter in a sauce pan over medium low heat. When the butter is fully melted turn off the heat and add all of the hot sauce. Whisk till combined. To serve: Place mushrooms in a metal bowl and pour a cup of the sauce on top. Toss until the mushrooms are coated with the sauce. Place mushrooms on a plate and serve with a side of celery and blue cheese dressing.
Photo by John Houser III, Special to The Baltimore Sun
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