Try these mushrooms the next time you have a grilled steak rather than a baked potato.
1 1/2 pounds large portabella mushrooms, 1 cup self-rising flour, 2 tablespoons cornstarch, 1 1/2 cups dark ale beer,1 cup seasoned Texas toast croutons, 1/4 cup grated Parmigiano-Reggiano cheese, 2 tablespoons chopped fresh parsley, 1/4 teaspoon black pepper, 1/4 teaspoon granulated garlic, 1/8 teaspoon cayenne pepper, 1/2 cup Ranch salad dressing. Oil for frying.
Remove the stems and with a spoon remove the mushroom gills. Wet a paper towel and wipe off the mushrooms. Cut the mushrooms into 1/2 inch strips, set aside. In a bowl whisk together the beer, flour, pepper, garlic, and cornstarch. The batter will be a little lumpy, but that’s your target, set aside. With a rolling pin crush, the toast to a crumble add the parsley and cheese mix together. Dip the mushrooms in beer batter, then roll them in the crushed crouton. Heat the oil to 350 degrees put the battered mushrooms into the hot oil and fry until they are golden brown on all sides. Remove from the skillet and drain on a paper towel sprinkle with seasoning salt to taste.