1 Pound mushrooms cleaned and cut up. Try to find the “Grifola Frondosa” or Maitake/Hen of the Woods. If not try oyster mushrooms. both of which are available at 99 Ranch Market in Clairmont. In a pinch, try portobello.
Cajun seasoning mix. Make your own or use a good quality mix. We used black and white pepper, paparika, garlic and onion powder.
3/4 cup flour
3/4 cup cornstarch
white wine vinegar
fresh herbs. we used sage, thyme, thai basil and cilantro
Oil for frying
Place the cleaned mushrooms in a dish and sprinkle with salt,pepper and seasoning mix. Drizzle about 3/4 buttermilk over all and let rest for 30min
Meanwhile, make the dressing. Stir together 1 cup of sour cream and 1/2 cup buttermilk along with a tbls of white wine vinegar. Chop up desired herbs and stir in to taste. Season with salt and pepper. Refrigerate while you continue the dish.
Mix up your flour and cornstarch and add the remaining tablespoon or so of cajun mix.
Let buttermilk drip off each mushroom piece and dip piece in flour mixture. Fry until crispy, drain on papertowles and serve piping hot with salt and pepper on top and the dip on the side.