Fried Button Mushrooms, Spicy Remoulade

FRIED BUTTON MUSHROOMS

Ingredients:

40 small white button mushrooms, trim stems
1 c flour
2 eggs, whisked together 
1 c bread crumbs
1/4 c Parmesan cheese, finely grated
1 Tbs salt
1 tsp black pepper
4 c vegetable oil, heated to 350 degrees in a heavy pot

Instructions:

Put the ingredients in three separate bowls, one with the flour, salt and pepper, one with the beaten egg, and one with the bread crumbs mixed with the Parmesan cheese.  Now we are going to do what is called a "standard breading process".  First dredge the mushrooms on the flour, shake off excess flour.  Next into the beaten eggs and finally into the bread crumb-Parmesan mix...Make sure they are evenly coated with the bread crumb mix.  This can be done 2 hours before you need to fry them, place in your refrigerator.

When you are ready to serve, heat your oil and fry in batches of 10 until golden brown about 3 to 5 minutes... The mushrooms will float so you will need to stir them around in the oil...Be very careful, do not burn yourself.  Place on a baking pan lined with paper towel to absorb excess oil.  Serve with the Spicy Remoulade and a glass of DSM Luxe!

SPICY REMOULADE

Ingredients:

1 c mayonnaise
1 egg, hard boiled and chopped
1/4 c finely chopped dill pickle
1/4 c finely chopped red onion
1/4 c finely chopped celery
1/4 c finely chopped capers
2 Tbs chopped chives
1 Tbs dill pickle juice
1 tsp Dijon mustard
juice from 1/2 a lemon
13 splashes of Tabasco
a pinch of salt and a dash of pepper

Instructions:

Combine all ingredients in a bowl and whisk together...can be done a day ahead.  Refrigerate until ready to serve.