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A Sistuh Got To Eat
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INGREDIENTS:
1-6 OZ PACK OF PORTABELLA SHROOMS
BREADING (I USED 1-15 OZ. PROGRESSO PARMESAN FLAVOR
PEPPER
GARLIC
ADOBO ALL PURPOSE SEASONING
OLIVE OIL
3 EGGS (FOR EACH 6 OZ. PACKAGE)
CRÈME
RINSE PACKAGE OF MUSHROOMS VERY WELL UNDER COOL WATER, LET DRAIN
MIX IN A SMALL BOWL, 3 EGGS, 1-TABLESPOON CRÈME. ADD ¼ TEASPOON PEPPER AND ADOBO ALL PURPOSE SEASONING
IN A SANDWICH BAG, POUR 1 CUP OF BREAD CRUMBS
(FOR SPICY SHROOMS, SPRINKLE A DASH OF PEPPER AND GARLIC INTO BAG)
HEAT SKILLET WITH ½ CUP OLIVE OIL
ALLOW TO HEAT UNDER ME/HIGH FLAME
DIP SHROOMS IN EGG MIXTURE, THEN DIP INTO BREAD CRUMBS
BROWN BOTH SIDES OF SHROOMS AND PLACE ON A PLATE WITH PAPER TOWELS LINING IT TO ABSORB EXTRA GREASE
SERVES 2-4
*FOR DIPPING SUGGESTION TRY:
BLUE CHEESE DRESSING
PURE HONEY
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