While in Corpus for a few days last week, we indulged in our favorite TexMex restaurant 3 out of 4 days. In the last morning before heading out, we decided to stop one more time at Kikos for breakfast. The Owner Grace Barrera (actually their son Marcus bought it from them but you still see Grace and Kiko there going in and out of the kitchen. When Grace walked by she remembered me as our boys hung out together many years ago. As we began to visit she ask if I minded if she sat down and had breakfast with us! What a delightful breakfast as we talked about our kids and of course Mexican food! I ask her about the mushrooms they serve with chile con queso and she told me the story! They got the recipe from a restaurant in San Antonio and knew that they had to start serving them at Kikos. I was so pleasantly surprised when Grace told me how they make them! Well, I just made them and ate 8 of them. They are so delicious and so easy. The batter stays on them and are crunchy and just wish I had some of her queso to dip them in! But for tonight. They were scarfed down all by themselves with sea salt sprinkled over them. You will be amazing at the ease and flavor!
1 package of white button mushrooms, wiped clean and dry
1 package of Any brand of white gravy mix. (I prefer Pioneer peppered gravy but only had this one tonight)
Oil for deep frying
Salt, Pepper and Garlic powder to taste
1/4 cup self rising flour
Mix the white gravy mix with about 3/4 cup water (her recipe called for beer but didn’t have any)
Mix in the self rising flour and spices! Whisk until smooth. Dip mushrooms in batter and drop in the hot oil. Fry until both sides are golden brown. Drain on paper towel.