Anybody Have the Recipe for The Caterie's Fried Mushrooms?

I can't help you out with the recipe but maybe can lend some help with some techniques that will point you in the right direction.

1.lightly salt and par-cook the mushrooms until they are just barely done, drain and freeze. Mushrooms are full of water, shrink a lot and par-cooking them helps keep the batter tight after it's cooked. Freezing helps a lot if you use sliced large cap portobellos.

2. Dip them in a heavily seasoned buttermilk batter. Their mushrooms had a distinct tang to them that I'm pretty sure was buttermilk. There may have been a hint of mustard too but my memory has kind of faded.

3. Toss in a mixture of AP flour and cornstarch maybe 8-10 turns, sift, shake off the excess flour and fry immediately at around 375 - 400 until the outside is brown and crisp. I don't remember the exact ratios I used but there's tons of recipes online.

I went on a kick years ago trying to perfect a fried mushroom recipe and this technique got me pretty close to the Caterie's. Sorry I don't have the recipe, the flood took a bunch of them out in 2016.

If you really want to kick it up, add some beef tallow to your frying oil.

6:2:1 flour:corn flour:Tony’s

Dry
Wet (buttermilk)
Dry