Black Angus Crispy Baby Portabella Mushrooms

Recipe Courtesy of the Mushroom Council and Black Angus Steakhouse


Yield: 4 Servings


1 pound baby portabella mushrooms
1 ounce chipotle seasoning
1 package tempura mix
10 ounces Japanese breadcrumbs
Vegetable oil
1 cup sour cream
2 tablespoons prepared horseradish


Wash mushrooms and drain. Cut mushrooms over 1” in diameter in half. Dust chipotle seasoning over mushrooms.

Prepare tempura mix as directed on package.

Coat mushrooms in batter and drain for a few seconds. Roll mushrooms in Japanese breadcrumbs until coated. Deep fry mushrooms in vegetable oil for 3 minutes or until golden brown.

Mix the horseradish and sour cream in a small bowl.

Serve with creamy horseradish sauce.


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