New answers tagged deep-frying
If you try to fry them, you'd do well to coat them with breadcrumbs (using egg as an adhesive). Depending on the size of the mushrooms you may even need to do 2-3 layers. If you don't coat them, they'll probably loose too much water and taste weird. I have deep fried coated muchrooms before (delicious!) at 170°C, however I never tried it with stuffed ...
I have found that mixing corn oil with equal parts Crisco make an oil that can be heated relatively high, with little to very little taste.
You might want to refer this: http://whfoods.org/genpage.php?tname=dailytip&dbid=126 While reusing deep fried oil does not have drastic health effects, it does increase the concentration of saturated fats. If you are going to reuse, best thing to do is to use an oil with a high smoking point like pomace oil, mustard oil, cotton seed oil, rice bran. ...
Most fried chicken (Church's and Popeyes) is NOT made in a pressure cooker. THAT is the provence of the greasy stuff known as KFC:-) Batter mix and chicken must be ice cold, oil temperature should be at 340 degrees. Dip 2 identical pieces of chicken in lots of flour and press hard on the pieces to coat. Rap the two pieces together gently to remove excess ...
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