“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.” - by Georgia
Ingredients
Adjust Servings
Original recipe yields 10 mushrooms
Directions
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- 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.
Nutrition
Amount Per Serving (2 total)
- Calories
- 382 cal
- 19%
- Fat
- 24.1 g
- 37%
- Carbs
- 33.2 g
- 11%
Based on a 2,000 calorie diet
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Reviews (22)
Rate This Recipe
"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..." See more 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!"
SunnyByrd
"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..." See more 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!"
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