One of the guys in my computer group, Laszlo Acs, mentioned that he was
named for Laszlo I of Hungary. When it was opined that he didn't appear
to be very regal he replied, "Nor saintly, either." Which sent me to my
Bing search engine to research. At our last confuser club gathering I
brought this dish (after getting permission from the restaurant where we gather) to share. The kitchen asked me for the recipe. Bv)=

Notes: I used Castillo San Simon Chardonnay ($3.00/750ml) for the wine.
Used club soda in the batter because I don't stock beer at home. Next
time I'll try some Micheloeb Amber Bock or Newcastle Brown Ale for the
liquid. The ranch dressing was bottled - Newman's Own - because I had a
coupon and there was a 5c/gallon discount spiff at Hy-Vee or Casey's
gas pumps attached.

They turned out quite nice even if I couldn't serve them immediately.

The recipe as published said this was 8 servings. But three of us killed
them off with no help except for the sample the kitchen tried.

BTW - the feast day for St. Laszlo is 27 June.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Laszlo's Fried Pickled Mushrooms
Categories: Mushrooms, Snacks, Herbs, Wine
Yield: 3 servings

MMMMM--------------------------PICKLE--------------------------------
2 lb Cleaned crimini or button
- mushrooms
2 qt Water
1 qt White wine
1 c Champagne vinegar
1/4 c Salt
4 Turkish bay leaves
1/3 c Coriander seed
4 Sprigs thyme
8 sl Lemon
1 c Extra virgin olive oil

MMMMM----------------------TEMPURA BATTER----------------------------
3/4 c All purpose flour
1/3 c Cornstarch
2 tb Sugar
2 tb Baking powder
1 c Beer or club soda

MMMMM----------------------RANCH DRESSING----------------------------
1/4 c Buttermilk
1/2 c Crème fraiche
1/2 c Mayonnaise
1 ts Minced shallot
2 ts Champagne vinegar; more to
- taste
1 ts Lemon juice
1 tb Chopped parsley
1 tb Chopped tarragon
1 tb Chopped dill
1 tb Chopped chives
Salt

MUSHROOM PICKLE: Combine all ingredients except for
mushrooms and bring to a simmer.

Add cleaned mushrooms and steep for 8-10 minutes.

Remove from heat and let cool in the liquid.

TEMPURA BATTER: Combine all the dry ingredients in a
bowl.

Using a wooden spoon, stir in the beer or club soda. The
batter should be loose and slightly lumpy.

Store cold.

RANCH DRESSING: Combine all ingredients in a bowl and
adjust the salt to taste.

FINAL PROCEDURE: Dip the mushrooms in the tempura batter
then place in a fryer set to 375°F/190°C.

Fry until golden brown.

Drain on paper towels and serve immediately with chopped
parsley and ranch dressing.

By Omar Mamoon

RECIPE FROM: https://www.7x7.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Of those who say nothing, few are silent." -- Thomas Neill
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* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)