Submitted by Janet Fossey of Indivisible Take Action Now, Missouri. Janet’s Great Grandmother Sadie Eudy is the author of these recipes.
Blend flour, egg, salt and enough milk to make a not too thin batter, then gently fold in mushrooms until well covered with batter. Drop by small pieces or spoonfuls into hot oil and cook until well browned. Serve with sauce of catsup and horseradish.
You can use any edible mushrooms that you can find in the woods.