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Restaurants›Willie Sue's. Sumter,S.C.›Fried Mushrooms Recipe

Fried Mushrooms Recipe

Name: Willie Sue's. Sumter,S.C.s Fried Mushrooms Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 0.5 lb fresh mushrooms (white or cremini), cleaned and stems trimmed; 0.5 cup all-purpose flour; 2 tbsp fine cornmeal (optional, for extra crunch); 1 each large egg; 3 tbsp whole milk or buttermilk; 1 tbs cold sparkling water or club soda (for light batter); 1 tsp salt (divided); 0.5 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp paprika (sweet or smoked); 2 cup vegetable oil (for frying, such as canola or peanut); 1 tbsp fresh parsley, chopped (optional, for garnish); 0.5 cup sour cream; 1 tbsp prepared horseradish (jarred); 2 tbsp mayonnaise; 1 tsp fresh lemon juice; 0.5 tsp Dijon mustard; 0.5 tsp honey or sugar (optional, to balance heat); 0.25 tsp salt; 0.125 tsp black pepper

Inspired by Willie Sue's. Sumter,S.C.

Time35m

Serves2

Half pound of lightly breaded served with a homemade horseradish sauce.

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Ingredients

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Fried Mushrooms

1/2 lb fresh mushrooms (white or cremini), cleaned and stems trimmed

1/2 cup 00 bread flour

2 tbsp fine cornmeal (optional, for extra crunch)

1 each large egg

3 tbsp whole milk or buttermilk

1 tbs cold sparkling water or club soda (for light batter)

1 tsp salt (divided)

1/2 tsp black pepper

1/4 tsp Watkins garlic powder

1/4 tsp paprika (sweet or smoked)

2 cup vegetable oil (for frying, such as canola or peanut)

1 tbsp fresh parsley, chopped (optional, for garnish)

Horseradish Sauce

1/2 cup Sour cream

1 tbsp prepared horseradish (jarred)

2 tbsp Mayonnaise

1 tsp fresh lemon juice

1/2 tsp Dijon mustard

1/2 tsp honey or sugar (optional, to balance heat)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Method

Fried Mushrooms

Prepare mushrooms

Pat mushrooms dry with paper towels. If mushrooms are large, halve or quarter to produce uniformly sized pieces about 1 to 1½ inches so they cook evenly. Trim stems if needed.

Season flour

In a shallow bowl or plate combine the all-purpose flour, cornmeal (if using), 1/2 tsp of the salt, black pepper, garlic powder, and paprika. Mix well to distribute seasonings.

Make egg wash

In a second shallow bowl whisk the egg with the milk (or buttermilk) and cold sparkling water until combined.

Coat mushrooms

Working in batches of 6–8 mushrooms, dredge mushrooms first in the seasoned flour, shaking off excess, then dip into the egg wash, letting excess drip off, then return to the flour mixture for a final coat. Press flour gently to adhere. Place coated mushrooms on a wire rack while heating oil.

Heat oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1¼ inches (roughly 1.5–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown within 30–45 seconds.

Fry mushrooms

Carefully add a single layer of coated mushrooms to the hot oil without crowding (work in batches). Fry 2½–4 minutes, turning once, until golden brown and crisp. Adjust heat to maintain 325–350°F. Use a slotted spoon or spider to transfer mushrooms to a paper-towel-lined tray or wire rack. Immediately season with the remaining 1/2 tsp salt while hot.

Finish

Repeat with remaining mushrooms. Sprinkle with chopped parsley if using. Serve hot with prepared horseradish sauce.

Horseradish Sauce

In a small bowl combine the sour cream, prepared horseradish, mayonnaise, lemon juice, Dijon mustard, and honey (if using). Stir until smooth.

Season with 1/4 tsp salt and a pinch of black pepper. Taste and adjust: add more horseradish for heat, a bit more lemon for brightness, or a touch more honey to mellow the heat. Chill at least 15 minutes to let flavors meld (can be made up to a day ahead).

Serve chilled alongside the hot fried mushrooms for dipping.