Dandelion Mushrooms Recipes

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DANDELION MUSHROOMS



Dandelion Mushrooms image

Close your eyes and pop one of these crisp goodies into your mouth. Would you believe it was a dandelion and not a fried mushroom? I have given two ways to batter these mushroom, take your pick!

Provided by Sharon123

Categories     < 15 Mins

Time 15m

Yield 15 mushrooms

Number Of Ingredients 6

15 dandelion flowers, rinsed in water, but still slightly moist
1/2 cup flour
2 tablespoons butter
1 egg
1/4-1/3 cup milk (depending on what thickness you like)
1/2 cup flour

Steps:

  • Dredge the moist flowers in flour.
  • Heat the butter in a heavy frying pan.
  • Add flowers and fry quickly, turning to brown all sides.
  • *Batter Version*:.
  • If using batter version, dip the flowers into the batter and fry till golden brown.
  • Serve hot.
  • Enjoy!

Nutrition Facts : Calories 51.4, Fat 2.1, SaturatedFat 1.2, Cholesterol 18.7, Sodium 17.7, Carbohydrate 6.6, Fiber 0.2, Sugar 0.1, Protein 1.4

FRIED DANDELIONS (APPALACHIAN STYLE)



Fried Dandelions (Appalachian Style) image

This is a recipe handed down by my mother and is a local favorite back in West Virginia, up in the Appalachian Mountains. This recipe consists of picking the largest dandelion flowers and leaving the entire stem behind, battering the flowers up and frying them in butter. Has a flavor similar to that of mushrooms. One word of caution...to avoid a bitter taste, make sure the dandelion flowers you're picking have not been sprayed by dogs or pesticides.

Provided by Micah Funk

Categories     Side Dish     Vegetables

Time 30m

Yield 8

Number Of Ingredients 6

2 cups all-purpose flour
2 tablespoons seasoned salt
1 tablespoon ground black pepper
4 eggs
80 unopened dandelion blossoms, stems removed
½ cup butter

Steps:

  • Combine the flour, seasoned salt, and pepper in a mixing bowl until evenly combined; set aside. Beat the eggs in a mixing bowl, then stir in the dandelion blossoms until completely coated.
  • Melt the butter in a large skillet over medium heat. Remove half of the dandelions from the egg, and allow the excess egg to drip away. Toss in the flour until completely coated, then remove from the flour, tossing between your hands to allow excess flour to fall away. Cook the dandelions in the melted butter until golden brown, stirring occasionally, about 5 minutes. Drain on a paper towel-lined plate. Repeat with the remaining dandelions.

Nutrition Facts : Calories 265.8 calories, Carbohydrate 27.2 g, Cholesterol 123.5 mg, Fat 14.5 g, Fiber 1.8 g, Protein 7.2 g, SaturatedFat 8.2 g, Sodium 821.1 mg, Sugar 0.4 g

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