Mushroom recipe from Blog Chef. Original sauce recipe from About.com.
Deep Fried Mushrooms with Horseradish Dipping Sauce
10 ounces whole fresh mushrooms
1 cup GF flour (I used rice flour)
½ cup cornstarch
¾ teaspoon baking powder
¼ teaspoon salt
1 1/2 cup water
2 cups GF breadcrumbs
In a large bowl mix flour, corn starch, baking powder and salt.
Add water and mix until a smooth batter has formed. Add more water if batter is too thick.
Dip mushrooms into the batter and coat evenly. Allow excess batter to drip off.
Roll the mushrooms in breadcrumbs until coated thoroughly, then place on a cookie tray lined with wax paper.
Repeat until all mushrooms are coated.
Use a deep fryer or heat 3-4 inches of vegetable oil on the stove in a large pot.
Deep fry mushrooms in batches until golden brown, takes about 5-10 mins.
Drain on paper towels.
Serve (on skewers or toothpicks if required) with dipping sauce.
Horseradish Dipping Sauce
1/2 cup vegan mayonnaise (I actually used 1/4 vegan mayo & 1/4 cup vegan ranch)
3 Tbsp. vegan horseradish
1 Tbsp. malt/tarragon vinegar or fresh lemon juice
1 Tbsp. chopped fresh chives or chopped fresh dill or chopped green onion tops
Combine all ingredients in a small bowl but hold back 1 tablespoon of horseradish.
Taste and add more horseradish if desired and a pinch of salt if needed.