Chicago - November 24, 2008

The World Is Your Oyster

Breaded King Oyster Mushrooms Recipe

Turkey Day is coming; you’re totally screwed,
You can’t cook for $%&!, and you have no food.
We begged and pined, we whined and pleaded,
And L2O chef Laurent Gras conceded.

Herewith, a recipe, a petit hors d’oeuvre,
We have full faith in your learning curve.

Breaded King Oyster Mushrooms
Serves four

1 lb. king oyster mushrooms
Sea salt
4 tbsp. butter
3 cloves garlic, crushed
3 eggs
Pepper
¾ c. breadcrumbs
¾ c. cornmeal
Deep-fry oil (Gras recommends grapeseed)

1. Peel mushroom stems and wash under running water with a small brush. Let dry on cheesecloth.

2. Split mushrooms in half lengthwise; season with sea salt.

3. Roast mushrooms in a saute pan with butter and garlic.

4. Remove mushrooms from pan and place on a towel. Split in half lengthwise again (they’ll now be quartered).

5. Beat eggs; season with salt and pepper.

6. Combine breadcrumbs and cornmeal in separate dish.

7. Dip mushroom quarters into egg and then roll in breadcrumb/cornmeal mix.

8. Deep-fry until crispy and golden. Season with sea salt. Serve hot.

Great as an appetizer. Excellent with champagne.

Sample Gras’s other creations at L2O, 2300 North Lincoln Park West, at Belden Avenue (773-868-0002 or l2orestaurant.com).