2 cups of vegetable oil
12-15 button mushrooms
2 strips thick cut bacon
1/2 C breadcrumbs
1/2 C flour
1/2 C water
1 medium egg
1 tsp garlic powder (garlic salt can be substituted-just reduce the salt)
pinch salt, pinch pepper
Put 2 cups of vegetable oil in a dutch oven and heat.
Meanwhile, remove the stems from the mushrooms and clean the caps.
Chop the bacon into small pieces.
Stuff into the mushroom caps and apply salt and pepper.
Next, prepare the batter.
Whisk flour, breadcrumbs, garlic powder, salt and pepper.
Add water to the mixture and then the egg.
Test the oil by dripping a small amount of batter in the oil.
If it rises and browns, it’s ready.
Cook until light brown.