Saute the mushrooms in butter for 10 minutes. use your own favorite batter or prepare the batter with 1/2 cup of flour and stir in one egg and one tablespoon of melted butter. Slowly stir in 1/2 cup of flat beer until smooth, then let the batter sit at room temperature for an hour.
Fold in one egg white (beaten stiff) and add the sauteed mushrooms. Drop the mushrooms, a few at a time, into a deep fryer set at approximately 350F and fry until golden. Salt and pepper to taste.
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here as a set of PDFs. Download all 21 to learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.