Crispy mushrooms with green herb mayonnaise from Six Seasons: A New Way with Vegetables (page 324) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • SheilaS on August 25, 2018

    I don't have much experience frying things so I first made the batter too thin and by the time I added enough flour and cornstarch to thicken it, any fizz from the sparkling water was long gone. The green herb mayo was a nice accompaniment, especially with extra lemon added to balance the richness.

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