Meat, Fish & Veggies.
Beginners
Golden and crispy on the outdoors, soft and wet on the within, these deep-fried mushrooms can quickly be made in no time and worked as a succulent starter.
Serves 4, Preparation time 20 minutes, Cooking time 20 minutes
. 400 g of fresh mushrooms (or the frozen one)
. 4 eggs at space temperature level
. Durum wheat semolina flour or corn flour, to taste
. Grated Parmigiano, a tablespoon
. Breadcrumbs, to taste
. a pinch of salt
. 400 ml Olive Oil or Peanut Oil for deep-frying
.
Approach
No requirement to clean the mushrooms, simply cut off the earthy part of the stalk and tidy them with a moist cloth.Cut them lengthwise or leave them entire, depending upon their size.
Mix the flour with grated Parmigiano.Beat the eggs in a bowl without including salt.Dip mushrooms in flour Parmigiano mix, then beaten eggs and breadcrumbs.
Heat oil in a fry pan, fry a couple of mushrooms at a time for about a number of minutes up until crispy golden brown.It is finest not to cover them with paper towels or anything else, otherwise they will end up being mushy due to the wetness that can be produced and will lose a few of their crispiness.
A pinch of salt and serve.
(10 votes, average: 4.90 out of 5)
Filling …
