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Mozzarella mushroom Bites

  • 16-oz part-skim mozzarella cheese
  • 2 egg
  • 1 cup seasoned bread crumbs
  • 1 pound mushrooms
  • 1 chopped small onion
  • 2 tablespoons vegetable oil
  • 16-oz can whole tomatoes in thick puree
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper

Cut mozzarella into 1/2 inch thick slices, cut each slice into 1/2 inch strips. In small bowl or pie plate, beat eggs with 2 tablespoon water. Place bread crumbs on wax paper. Dip mozzarella sticks into egg mixture, then coat with bread crumbs. Place on baking sheet, freeze about 30 minutes to set coating. Meanwhile, dip mushrooms in egg mixture, then coat with bread crumbs, set aside. In small saucepan, saute onion in oil 5 minutes until soft. Add remaining sauce ingredients, bring to a boil. Reduce heat and simmer 10 minutes, stirring to break up tomatoes, keep warm. In 4 quart saucepan, suing deep-fry thermometer, heat 2 inch oil to 370 degrees. In batches, fry mozzarella sticks 1-2 minutes until golden brown. With slotted spoon, remove to paper towels. Repeat procedure with mushrooms. To serve, arrange mozzarella and mushrooms on platter, garnish with parsley. Serve with tomato sauce.

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