- 1 pound fresh mushrooms
- ¹⁄₃ cup flour
- ¹⁄₄ cup dry bread crumbs
- 1¹⁄₂ teaspoon salt
- ¹⁄₄ teaspoon ground black pepper
- 1 egg slightly beaten
Rinse, pat dry and trim stems of mushrooms; set aside. Combine flour, bread crumbs, salt and pepper. Dip mushrooms into egg, then coat with flour mixture. Fry in skillet in ¹⁄₄ cup salad oil until golden. Drain. To freeze; cool fried mushrooms completely. Wrap for freezing. Freeze up to 3 weeks. To reheat place frozen mushrooms in pan and place in 500 degree oven for about 8 minutes.
TOASTED CHEESE ROUNDS
- ¹⁄₃ cup Parmesan cheese, grated
- ³⁄₄ cup mayonnaise
- ¹⁄₂ cup chopped onion
- dash Worcestershire
- salt and pepper to taste
- 1 loaf party rye
Combine all ingredients and mix well. Spread on bread and broil until puffy.
ARTICHOKE BUBBLES
- 16 slices party rye bread
- 1 can (14 oz.) artichoke hearts, drained
- 1 egg white
- 2 tablespoons mayonnaise
- 2 tablespoons grated Parmesan
- 1 tablespoon shredded Cheddar cheese
- 1 dash Cayenne
- 1 dash Paprika
Cut artichoke hearts in half, place one half cut side down on each bread slice. Beat egg white until stiff. Fold in remaining ingredients except paprika. Top each artichoke half with about 1¹⁄₂ teaspoons egg white mixture. Sprinkle with paprika. Bake at 400 degrees for 10 to 15 minutes.