Instructions: Trim stems on mushrooms to 1/2-inch length. Wash mushrooms in water with lemon juice added to prevent discoloration; drain well. Toss mushrooms in flour. Make an egg wash: Beat eggs, milk, hot sauce, Worcestershire sauce, and salt together. Toss mushrooms in the egg wash. Combine bread crumbs, grated Cheddar, thyme, oregano, basil, cumin, marjoram, and chili powder.

Toss mushrooms in mixture then place on rack. Heat enough shortening in heavy deep saucepan or deep fryer to make a depth of at least 3 inches.

Heat enough shortening in heavy deep saucepan or deep fryer to make a depth of at least 3 inches. Heat to 350-3750 and deep-fry mushrooms, 1 cup at a time, for about 3 minutes, until golden brown. While frying, turn to brown evenly. Drain on paper towels and serve promptly.

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