FRIED INDIGO MILK CAP MUSHROOMS (LACTARIUS INDIGO)

Ingredients:

• 1 cup flour all purpose for frying mix + 1/2 cup for "dredging" your mushrooms

• 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 whole milk

• enough organic sunflower oil or other frying oil to cover your mushrooms

• 5 large Lactarius indigo mushroom caps or 10 small caps

Direction:

1. Chop mushrooms into the desirable sized chunks.

2. Put 1/2 cup of flour in a medium sized bowl. This is your "dredging" bowl. You'll want to get a light dusting of flower on the entire outer surface of each mushroom before you dip in the milk/egg mixture.

3. Add your egg and milk into another mixing bowl, and whisk together. You'll dip your dredged mushrooms into your egg/milk mixture before placing them in your frying mix.

4. Prepare your frying mix by putting all dry ingredients (flour, spices, etc) into a large bowl. Whisk them together until evenly blended. Once your mushrooms have been: 1) dredged, and 2) dipped in your egg/milk mixture, you'll drop them into the big bowl of dry ingredients and cover them evenly.

5. Once uniformly covered with fry mix, shake off any extra fry mix.

6. Heat your cooking oil. You'll know your oil is hot enough when you drop a bit of flour in and it starts sizzling.

7. Place a drying/cooling sheet aside before you start frying your mushrooms. On top of the drying rack, we put down paper towels to soak up any extra oil.

8. Next start frying your mushrooms to golden-brown and crispy perfection. It should only take about 4-5 minutes to cook each mushroom if the oil is in the ideal temperature range.

9. Remove from oil with strainer and let dry and cool on drying rack.