Ingredients: Two dozen medium sized Crimini mushrooms, One quarter cup of lemon
juice (fresh), Three large eggs, Two teaspoons of Cholula or Tobasco hot sauce,
One teaspoon of Kosher salt, One half cup of grated Cheddar cheese, One teaspoon
of oregano, One half teaspoon of Cumin seed, Two teaspoons of chile powder
(Grandma’s), Two quarts of water, One half cup of all purpose flour, One third
cup of milk, Two teaspoons of Worcestershire sauce, Three cups of bread crumbs,
One teaspoon of ground time, One tablespoon of chopped fresh basil, One half
teaspoon of Marjoram, Four cups of shortening.
Preparation: Trim the stems off mushrooms. Wash mushrooms in water with lemon juice
added to prevent discoloration, drain well. In a medium bowl add the flour then
toss in mushrooms and thoroughly coat. Make an egg wash: combine eggs, milk, hot
sauce, Worcestershire sauce and salt, beating well. Place mushrooms in egg wash.
Combine breadcrumbs, grated Cheddar cheese, thyme, oregano, basil, cumin,
marjoram and chile powder. Remove mushrooms from egg wash and add to breadcrumb
mixture, coating well then place on rack. Heat shortening in a deep pan to 350°. Deep fry mushrooms, one cup at a time, for about three
minutes or until golden brown. Make sure to turn mushrooms so that they brown
evenly. Remove and drain on paper towels and serve promptly.