Prepare batter by blending all but mushrooms, salt, and lemon till smooth. Wipe mushrooms clean with a mushroom brush or moistened paper towel. (mushrooms will sponge full of water if they are washed in the sink, making for a watery dish.The soil they are grown in is sterile, so a little dirt wont hurt.) Sprinkle mushrooms with a little lemon juice and salt. Heat oil to 360F. Dip a mushroom in the batter and drop into hot oil. Repeat with remaining, cooking till golden. Keep mushrooms that are already cooked on a sheet lined with absorbent papaer in a low oven. Serve. I also do zuchinni slices this way and serve with fresh ranch dip. Recipe by: Lisa Lepsy -Original Posted to MC-Recipe Digest V1 #740 by Babygoil@aol.com on Aug 13, 1997
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|Serving Size: 1 Serving (999g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 8023 (100%)|
|Amt Per Serving||% DV|
|Total Fat 896.5g||1195 %|
|Saturated Fat 72g||360 %|
|Monounsaturated Fat 524.5g|
|Polyunsanturated Fat 261.1g|
|Cholesterol 0mg||0 %|
|Sodium 271.2mg||9 %|
|Potassium 410.9mg||11 %|
|Total Carbohydrate 20.5g||6 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 18.7g|
|Protein 4.3g||6 %|
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Calories per serving: 8023
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