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Ingredients

• 1/4 pound chanteralle mushrooms
• 1/4 pound crimini mushrooms
• 1/4 pound of button mushrooms
• 2 eggs
• 3/4 cup buttermilk
• 1/2 cup semolina
• 1/2 cup flour
• 1/4 cup cornmeal
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 tsp finely chopped fresh thyme
• vegetable oil for frying
• Saffron Aioli from Bobby Flay:
• 1/4 cup red wine vinegar
• 1 tablespoon honey
• Large pinch of saffron threads
• 1 cup mayonnaise
• 2 garlic cloves, minced

Description

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