Catchy title, I know.
I’ve decided to do a little catch up on the list. It’s been over a month since I’ve posted something from there!
If you haven’t gotten it from the title, the dish is fried mushrooms. If you’re keeping track, I love mushrooms! All sorts of them.
Yes, white truffle oil has run its course, but the funghi fritti here spares it total extinction. Meaty crimini and portobello mushrooms are fried in a light coating of rice-flour batter. The highly redolent oil, sparely used, is a perfect complement. All the thrill of shroomery without the psychedelic hangover.
Being more than just button mushrooms is what set these apart for me. Fried crimini and portobello mushrooms are deeeeelicious (there were button mushrooms in there too)! A nice light ranch, seasoned fried coating with a nice crunch, and a juicy bite eat time (plus a nice view and great company), made this dish super enjoyable. I would definitely recommend this to those who love mushrooms or for those who are tired of the typical friend button mushrooms.