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Prepare small tub of sliced portobello mushrooms.
Provide large kosher dill pickles cut into quarters.
Provide eggs.
Prepare zatarans fish fry mix or cornmeal.
Provide flour plus 1 cup.
You need milk.
You need to prepare To taste: Cajun seasoning, garlic powder, adobo, onion powder, pepper.

These are liberty cap mushrooms, found in wetland, grassy areas. These fried pickles are done much the same way with no deep fryer required. All you need is a heavy-bottomed pot (I like using my medium-sized cast I started out this recipe trying to mimic fried pickles from one of my favorite restaurants. They have thinly sliced pickles with a very light and thin coating.

Heat oil to 350. Mix 1 cup flour and the 1/2 cup milk to make a wet batter in one bowl. Fish fry or cornmeal in a separate bowl, and in another bowl put the 2 cups and the seasonings and in a fourth bowl beat the eggs..
Start by dipping in flour then the eggs, then in the flour milk wet batter then toss in the fish fry mix or cornmeal..
Fry 3 minutes or until crispy. I served mine with homemade buffalo ranch sauce. (Mix 1 cup of ranch and 1/2 cup buffalo sauce).

Forest mushrooms have always been part of the Russian diet You will see them better and will have a better chance to be the first mushroom picker in the forest. For many mushrooms the first step before frying is boiling them in. Wash mushrooms by quickly running them under cold water and wiping away any excess dirt with a damp cloth. Slice smaller mushrooms in half and Mushrooms will be ready to eat in three days. These Quick Pickled 'Shrooms will last in the fridge for up to one month.

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