Breaded and fried Indigo milk caps
Courtesy of Tyrant Farms, this recipe for crispy fried Indigo milk caps is an excellent alternative to chicken fingers on game night, makes a great starter, and retains a lot of the mushroom’s characteristic blue coloring.
1 cup flour organic all-purpose for frying mix and 1/2 cup for dredging
1/2 teaspoon baking powder
1/2 teaspoon fine ground sea salt
1/2 teaspoon smoked paprika + 1/2 teaspoon regular paprika
1/2 teaspoon onion powder
1 teaspoon garlic powder
dash of chili powder
dash of fresh ground black pepper
1/8 teaspoon mustard powder
1 large egg
1/3 cup milk
Sunflower oil or other neutral frying oil
5 big Lactarius Indigo mushroom caps
Depending on the size of your mushrooms, slice them in either halves or quarters.
Put 1/2 cup of flour in a medium-sized bowl for dredging.
Add your egg and milk into another mixing bowl, and whisk together.
Prepare your frying mix by putting all dry ingredients into a large bowl and whisking them together until evenly blended.
Dip your mushrooms first in the flour, then in the egg mixture, and finally in the frying mix, making sure to shake off any extra fry mix.
Heat your cooking oil to 350 degrees F (175 degrees C).
Before you start frying, place a few layers of kitchen towel on top of a drying rack to soak up any extra oil.
Fry your mushrooms until golden-brown and crispy on the outside. If the oil is at the right temperature, this should only take about 4-5 minutes.
Cook your mushrooms in batches to avoid crowding the pan and dropping the oil temperature.
Place the cooked mushrooms on the paper towel to soak up any excess frying oil.