Breaded Mushrooms
Submitted By: Roseanne
  • One (1) 12 ounce package of Mushrooms
  • One (1) cup of Milk or Buttermilk (I prefer buttermilk, it is creamier and helps the breading stay on better)
  • 1/3 cup of White Flour (You will lightly dust with White Flour before redipping in buttermilk and then coat with Four Sisters and a Brother Italian Bread Crumbs)
  • 1 - 1/2 cups of Four Sisters and a Brother Italian Bread Crumbs
  • Olive Oil (Enough to cover the mushroom half way. DO NOT COMPLETLY COVER YOUR MUSHROOM WITH OLIVE OIL.)

    • Dip Mushrooms in Milk or Buttermilk, lightly dust with white flour, dip in milk/buttermilk and coat in Four Sisters and a Brother Italian Bread Crumbs. Place in a Fry Pan with Olive Oil that covers half of the item, on med/high heat, after it is brown on one side, flip over and brown the other side on medium heat until done. Place on paper towel to absorb olive oil and eat. If you like, dip them in ranch style dressing, your favorite Italian Sauce or eat as they are.

    My Favorite Italian Sauce is made by Blumetti's.  You can find the Blumetti's Sauces at your local Whole Foods or Central Marketplace

     Another favorite: Make Italian Breaded Mushrooms, Breaded Artichioke Heart and Breaded Eggplant; (cut eggplant into bite size pieces after you follow the recipe and have coated and applied Four Sisters and a Brother Italian Bread Crumbs and sauteed in Olive Oil).  place all three items on a bed of Fettichini Noodles and pour Alfredo Sauce on top. It is a wonderful meal and keep in mind that all three items; Mushrooms, Artichoke Hearts and Eggplant have NO FAT. If you purchase a package of Alfredo Sauce (powder form) and mix it with NON-Fat Milk, again you have removed the fat from this dish. It is absolutely wonderful. Bon Apetitio' !




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