|Water||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Worcestershire sauce||1⁄4 Teaspoon|
|Mushrooms||8 Ounce, drained (1 Can)|
|Cooking oil||2 Cup (32 tbs) (For Deep Fat Frying)|
In saucepan bring water, butter or margarine, and salt to boiling, stirring to melt butter.
Add flour all at once; beat vigorously by hand till well blended.
Cook and stir till mixture forms a ball that doesn't separate.
Cool 5 minutes.
Add eggs, one at a time, beating till smooth after each.
Beat in cheese and Worcestershire sauce till blended.
(Batter should be smooth, thick, and slightly sticky to the touch.) Drop half the batter by teaspoonfuls onto waxed paper.
Place a whole mushroom atop each; top each with a teaspoonful of remaining batter to cover mushroom.
In wok heat 1 1/2 inches oil to 375°.
Fry beignets a few at a time for 5 to 6 minutes or till crisp and golden.
Drain on paper toweling; serve warm.