Fried Mush Recipes

FRIED MUSHROOMS

Steps:

• Mix flour, cornstarch, baking powder and salt in a bowl.
• Add water to make a batter.
• Dip clean mushroom into batter letting excess batter drip off.
• I find it easier to stick a toothpick into the mushroom to dip it.
• After dipping into batter roll in Panko breadcrumbs to coat.
• Deep fry in oil until golden.
• We like to serve with cocktail sauce.

FRIED CORNMEAL MUSH

Steps:

• In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.
• Spoon cornmeal mixture into a lightly greased 9x5 inch loaf pan. Cover and refrigerate overnight.
• In the morning, melt butter in a skillet over medium high heat. Slice cornmeal mush into 1 inch wide slices. Cook in melted butter until golden brown on both sides.

FRIED MUSH

Steps:

• In a large saucepan, bring the water to a boil.
• In a small bowl, mix together the cornmeal, milk and salt.
• Slowly pour the cornmeal/milk mixture into the boiling water, stirring constantly.
• Bring it to a boil again, then reduce heat and stir almost constantly (to avoid clumps) for about 15 minutes or until the mixture is thickened to the consistency you like.
• Pour this mixture into a lightly greased 9x5 loaf pan and allow it to cool to room temperature.
• Once the cornmeal has cooled, cover it with plastic wrap and place the pan in the refrigerator overnight or until the mixture has become firm (at least 8 hours).
• Remove the cornmeal loaf from the pan and slice it into 1/2" to 1" slices. (We usually slice the loaf into 10 slices, then cut those slices in half so they cook more quickly and make smaller pieces.)
• Heat the butter in a skillet over medium heat.
• Once the pan is hot, add the slices and fry for 3-4 minutes on each side until they are golden brown and heated through. Watch them closely so they don't burn.
• Serve immediately with maple syrup or honey if desired.

FRIED CORNMEAL MUSH

Steps:

• Boil 3 cups water. Combine remaining water with cornmeal and salt; add to boiling water. Stir until mixture returns to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. , Pour into a greased 8x4-in. loaf pan. Chill for 8 hours or overnight. Cut into 1/2-in. thick slices. , In a large skillet, fry slices in oil until browned on each side. Serve with syrup.

FRIED CORNMEAL MUSH

Steps:

• Bring the water to a rapid boil in a heavy covered pot.
• Add the salt and slowly add the meal to the boiling water, stirring all the time.
• I like to use a wire whisk for this.
• Continue stirring until the cornmeal thickens, about 5 minutes.
• Turn the heat down low and cover the pot.
• Continue to simmer lightly, stirring the pudding several times for 30 minutes more.
• Add the 4 tablespoons flour to the mixture.
• Whip it in, in a hurry.
• Pour the mush into an oiled loaf pan and chill overnight.
• In the morning slice the cold mush 1/4-inch thick and fry in oil, butter, bacon fat or a mixture of the same.
• Fry it slowly until it takes on a golden and crunchy crust.
• This will take some time, 15 minutes or so on each side.
• *Flour the slices before frying--they'll brown evenly and taste wonderful!
• Serve with butter and maple syrup.

FRIED MUSHROOMS

Steps:

• Mix flour, cornstarch, baking powder, and garlic salt together in a large bowl. Add water and mix until batter is smooth.
• Dip mushrooms into the batter and coat evenly. Allow excess batter to drip off. Roll mushrooms in bread crumbs until thoroughly coated.
• Heat oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C).
• Deep-fry mushrooms in batches until golden brown. Drain on paper towels.