CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668c0a93   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Angelina's Funghi In Pastella (Mushroom Fritters)   
    Categories: Mushrooms, Herbs   
         Yield: 5 servings   
       
   MMMMM-------------------------MUSHROOMS------------------------------   
         1 lb Mushrooms; rough chopped   
         1 cl Garlic; minced   
         1    Handful parsley; chopped   
              Salt & pepper   
              Olive oil   
      
   MMMMM---------------------------BATTER--------------------------------   
         1 lg Egg   
       3/4 c  Water   
     1 1/2 c  Flour   
              Salt & pepper   
      
   MMMMM--------------------------OPTIONAL-------------------------------   
         4 tb Grated parmesan cheese   
      
   MMMMM----------------------FOR DEEP FRYING---------------------------   
              Olive oil   
       
     Sauté the mushrooms in a bit of olive oil with the   
     garlic and parsley, and seasoning lightly with salt and   
     pepper, as if you were making funghi trifolati. (Be   
     sparing with the oil.) Let cool.   
        
     Beat the egg and water together, and whisk in the flour   
     little by little until you have a homogenous batter.   
        
     Add the mushrooms to the batter. Season the batter with   
     a bit more salt and pepper-not too much as the mushrooms   
     are already seasoned and, if using the grated cheese. As   
     you add ingredients, fold everything together well with   
     a spatula until the mushroom and batter mixture is quite   
     uniform.   
        
     Now heat abundant oil in a pan, at least one inch (3 cm)   
     deep. When the oil is hot (but not boiling) drop   
     spoonfuls of the mushroom batter into abundant hot oil,   
     keeping them well spaced. Deep fry until golden brown,   
     proceeding in batches if need be, and transferring the   
     fritters as they are done to a tray lined with paper   
     towels or (my preference) a cooling rack placed over a   
     baking sheet.   
        
     Serve your mushroom fritters hot, sprinkled with some   
     additional salt if you like.   
        
     RECIPE FROM: https://memoriediangelina.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... It was 2:00 p.m., too early for wine but not for chocolate.   
   --- MultiMail/Win v0.52   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
   SEEN-BY: 1/110 18/200 105/81 106/201 128/187 129/305 153/7715 218/700   
   SEEN-BY: 226/30 227/114 229/110 114 206 300 317 400 426 428 470 664   
   SEEN-BY: 229/700 266/512 282/1038 291/111 320/219 322/757 342/200   
   SEEN-BY: 396/45 460/58 633/280 712/848 902/26 5075/35   
   PATH: 18/200 229/426