These are definitely a little less cheesy but a whole lot more flavorful than standard mozzarella sticks. But then again, the idea of eating a whole deep-fried cheese stick was never my thing. For best results, freeze completely after breading. Yields 8 large sticks

Directions

Prepare the Mozzarella Sticks

1. Mince the mushrooms finely in a food processor or with a very sharp knife. (I used the chopping blade on my Magic Bullet.)

2. Melt butter in a large frying pan and add mushrooms, salt, and pepper. Cook until no liquid remains, and the mushrooms are very fragrant, about seven minutes. Cool completely.

3. Spoon a tablespoon of mushrooms onto the edge of each cheese slice, then roll up and lay seam side down on a tray. Place into the freezer until ready to bread.

Tips:

For best results, let the mozzarella sit at room temperature for 15 minutes before filling with the mushroom mixture.

Bread

1. Set up a breading station with the flour, eggs, and bread crumbs, and season each one with salt and pepper. Double-bread each cheese stick: flour, egg, bread crumbs, flour, egg, bread crumbs.

2. Return to freezer for a minimum of one hour, or up to three months.