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Offer this eye-appealing appetizer at your next party and get ready to hand out the recipe. Barbara McCalley of Allison Park, Pennsylvania deep-fries breaded mushrooms before adding them to a bed of spaghetti sauce.
Originally published as Fried Mushrooms Marinara in Quick Cooking September/October 2003, p61
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Oct. 18, 2011 by justmbeth
Absolutely awesome! I only made 1/2 recipe for the 4 of us. The leftovers heated up marvelously in the microwave, keeping their crispness and taste.
Reviewed on Aug. 10, 2010 by conishkee
I saw this recipe for the first time on yesterday while @ work and went to the market and home and made it. IT WAS FABULOUS!! The only thing different I did was to add some onion and garlic powders in the flour mix and it was good to go. Thank you so muchto the creator for this dish. They were so meaty...YUM!!
Reviewed on Apr. 27, 2009 by chrisuzi4
omg these r soo good thx u
Reviewed on Mar. 24, 2009 by Juliya Rusev
this sounds sooooo good, i cant wait to give em a try!! I love mushrooms,,, so yea
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