• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 2 cloves garlic
  • 1/4 cup hot sauce
  • 3 tablespoons butter
  • 1/2 tablespoon white vinegar
  • ½ teaspoon worcestershire sauce
  • 2 tablespoons honey
  • ¼ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 egg
  • 1 teaspoon water
  • ½ cup bread crumbs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic salt
  • ¼ teaspoon onion powder
  • light vegetable oil
  • blue cheese dressing (optional)

We know that a basket full of spicy Buffalo wings are the perfect game day snack to munch on between plays, but this year The FunGuy isn’t going to be winging it. With these crispy fried mushrooms and homemade buffalo sauce neither do you! 

These crunchy coated mushrooms include plenty of heat and just a hint of honeyed sweetness. So good both carnivores and vegetarians will be asking for more of these FunGuy mushrooms to snack on!

DIRECTIONS:

  1. Preheat oven to 350F. Line a baking sheet with parchment paper. 
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth. Trim the stems using your thumb and discard the ends and set the mushrooms aside. Peel and finely mince the garlic. 
  3. In a small sauce pan, add the hot sauce, butter, vinegar, worcestershire sauce, honey, and minced garlic. Place the pan on the stove over medium heat and bring it to a simmer, stirring frequently. Allow the butter to completely melt and as soon as it starts to bubble, turn off the heat, stir again, and set aside. 
  4. While the hot sauce cooks, prepare the ingredients to bread and fry the mushrooms. 
  5. Place the flour, salt, and black pepper into a bowl and mix well. Lightly beat the egg and water in a separate bowl. Pour the bread crumbs into an other bowl and stir in the oregano, thyme, garlic salt, and onion powder to evenly distribute the seasoning.  Line a large plate with paper towels to place the cooked mushroom on.
  6. Pour approximately ¼th inch of oil into a heavy bottomed skillet and heat it over medium-high heat. It’s at a good temperature when a ½ inch cube of bread can brown in about 30-40 seconds. 
  7. While the oil heats up, bread the mushrooms. 
  8. Working in batches, roll the mushrooms in the flour to coat them completely, shaking off excess flour before transferring to the egg bowl to coat them completely in the egg. Using tongs or a fork, transfer the egg covered mushrooms to the bread crumbs and roll until they are evenly coated.  
  9. Once the oil is hot, transfer the breaded mushrooms, in a single layer, to the hot oil and allow them to cook 1-2 minutes on each side. Transfer the cooked mushrooms to the plate lined with paper towels to drain off excess oil.
  10. When all of the mushrooms have been fried and drained, put them in a large bowl and pour ½ of the hot sauce in to the bowl and toss the mushrooms in the sauce to coat them lightly on all sides. Add more sauce if needed to coat the mushrooms well, but not make them soggy. Transfer the spicy mushrooms to the baking sheet and pop them in the oven to cook another 5-8 minutes to crisp back up. 
  11. Serve immediately with blue cheese dressing or the rest of the hot sauce to dip in! 

Have a Fun meal!