Rating: 4.3 stars
47 Ratings
  • 5 star values: 30
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3

This is a Southern twist to an old favorite. The batter is made with red wine which adds an unexpected kick. It is a flavorful, crisp shell that highlights the mild flavor of the mushroom.

Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

    Advertisement
  • Whisk the wine, water, flour, parsley, garlic, salt, and pepper together in a bowl until well combined and no lumps are visible. Dip each mushroom individually into the mixture to coat. Carefully put the coated mushrooms into the hot oil, keeping the mushrooms from touching and sticking together while cooking. Cook until golden brown, 5 to 6 minutes. Remove from oil and drain on a plate lined with paper towels. Sprinkle with the Parmesan cheese to serve.

Editor's Note

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

382 calories; protein 7g; carbohydrates 33.2g; fat 24.1g; cholesterol 4.4mg; sodium 740.5mg. Full Nutrition
Advertisement

Reviews (37)

Most helpful positive review

Rating: 5 stars
11/30/2009
I ALMOST rated this 4 stars! Unfortunately as others have noted - you have to add more water. It's not a big deal, true, but if you follow the recipe as written you have a dough and not a batter. It's more like 2 tablespoons. However,the flavor is wonderful and provided you fry it a slightly deep golden brown, provides a nice crispy crunch. I imagine this batter would be great on a lot of vegetables and will try experimenting! Read More
(41)

Most helpful critical review

Rating: 2 stars
01/03/2012
Flavor was good but as others have noted liquid measurment was way off. And because they didn't crisp up as much as I like I'm wondering if an "egg" was omitted from the ingredient list. All batters I've ever made for deep frying include egg. May give it another try with that addition. Read More
(8)
47 Ratings
  • 5 star values: 30
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
11/30/2009
I ALMOST rated this 4 stars! Unfortunately as others have noted - you have to add more water. It's not a big deal, true, but if you follow the recipe as written you have a dough and not a batter. It's more like 2 tablespoons. However,the flavor is wonderful and provided you fry it a slightly deep golden brown, provides a nice crispy crunch. I imagine this batter would be great on a lot of vegetables and will try experimenting! Read More
(41)
Rating: 4 stars
03/23/2009
These turned out excellent. I used white wine because Celeste drank all my red when she was here and didn't tell me. The batter was really too thick as written so I did have to add more wine and water to it which kinda makes me want to lower the rating here - but since the problem is easily fixed and I don't see anyone else whining about it I'll leave it alone. I left out the parsley cuz I didn't have any. Thanks for the recipe! Read More
(27)
Rating: 5 stars
09/20/2010
I just did this recipe making onion rings in a word awesome! Nice and crisp:) Read More
(20)
Advertisement
Rating: 5 stars
06/15/2009
Very very good. Our Sonny's BBQ used to have fried mushrooms and they redid their restaurant and took them off the menu. We've been craving a great mushroom recipe and these hit the spot! I had to add some more water to get the batter just so but that's of no consequence. Great receipe!!! Read More
(11)
Rating: 5 stars
01/03/2011
I've never had fried mushrooms before but I saw this recipe and had to try it! It was absolutely delicious. Like everyone said I did have to add a bit more water to the recipe and i didn't have any red wine on hand so I substituted diluted red wine vinegar and it was yumyumyum! Read More
(11)
Rating: 4 stars
08/26/2009
I used Cab for the wine and swapped garlic powder for the minced because I figured it would be better distributed in the batter. Had to thin the batter down used white wine and some water for this because the red was gone. The wine in the batter was divine. I had giant stuffing mushrooms so I quartered them not the best of ideas because they started to weep mushroom juice making the batter lose the crisp but that is my fault. Read More
(11)
Advertisement
Rating: 5 stars
11/17/2010
My family loves mushrooms and every time we can we order them at restaurants. This is a restaurant quality recipe. I adjusted the water to 1 1/2 tblsp as suggested and I had a mixed herb seasoning that I used instead of the parsley. This recipe is going down in my family cookbook! I reheated in the oven the next day and they were just as good. We will be sharing this recipe with others. Thanks. Read More
(10)
Rating: 2 stars
01/03/2012
Flavor was good but as others have noted liquid measurment was way off. And because they didn't crisp up as much as I like I'm wondering if an "egg" was omitted from the ingredient list. All batters I've ever made for deep frying include egg. May give it another try with that addition. Read More
(8)
Rating: 4 stars
11/17/2010
I used this recipe with sliced portabello mushrooms. I could taste some of the seasoning but I think my choice in mushrooms was too heavy for this batter. Next time I think I'll add more garlic and cheese to it. It was nice and crispy however. I did find that the batter retained way too much grease for my liking. Does anyone have any ideas on how to tweak it a little so it doesn't absorb so much? Yes I did put the mushrooms on a wire rack after I took them out of the deep fryer and yes I did wait until the grease was at 350 degrees. Thanks so much. Read More
(7)