4-6 servings8 ounces whole fresh mushrooms
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1/2 cup buttermilk
CRISCO Oil, for frying
Wash mushrooms and trim stems slightly. Set aside.
Mix flour, salt, mustard, paprika and pepper in large plastic food storage bag. Set aside. Place buttermilk in small bowl. Dip a few mushrooms at a time in buttermilk. Place in bag with flour mixture. Shake to coat.
Heat 2 to 3 inches Crisco Oil in deep-fryer or heavy saucepan to 375ºF. Fry a few mushrooms at a time 2 to 3 minutes, or until deep golden brown, turning over several times. Drain on paper towels. Serve hot with catsup, if desired.