Breaded mushrooms

Name: Breaded mushrooms - Amelia N.
Ingredients: I used: 1 kg of champignon mushrooms; salt; 2 eggs; chili; oyster sauce; ground cumin; 4 tablespoons of yogurt; 2 tablespoons of flour; oil for frying.

Appetizers - Breaded mushrooms by Amelia N. - Recipia

Breaded Mushrooms I found some large champignon mushrooms at the market and saved them for a simple recipe for breaded mushrooms. I cleaned them, washed them, and salted them a day in advance to give them time to absorb flavor. The next day, I prepared a batter with eggs, yogurt, flour, and spices, then dipped each cap in the mixture and fried it in hot oil. The breaded mushrooms can be served warm or cold, as an appetizer or alongside other dishes. Quick Info Total time: about a day, as the mushrooms are salted a day in advance; exact frying time is not specified Preparation time: not specified exactly; includes cleaning the mushrooms and preparing the batter Cooking time: until the mushrooms are nicely browned; duration varies depending on their size and the oil temperature Servings: number not specified; depends on the size of the mushrooms and the serving method Difficulty: easy Recipe type: appetizer or side dish Ingredients 1 kg large champignon mushrooms Salt, to season the mushrooms 2 eggs 4 tablespoons yogurt 2 tablespoons flour Chili, to taste Oyster sauce, to taste Ground cumin, to taste Oil for frying Preparation Method 1. Clean the mushrooms and wash them well. For this recipe, large champignon mushrooms were used so that the caps could easily be dipped in the batter and fried separately. 2. Separate the caps from the stems. Salt the caps and let them sit until the next day. This step helps them absorb flavor before frying. The stems can be kept separately for a pasta sauce or a sauce served with a steak. 3. The next day, prepare the batter. In a bowl, combine the eggs, yogurt, and flour. Add chili, oyster sauce, and ground cumin, then mix until you have a smooth batter. 4. Heat the oil well in a frying pan. The amount of oil is not specified, so use enough for the mushrooms to fry without sticking to the pan. 5. Dip each mushroom cap in the batter, ensuring it is covered on all sides. Let the excess batter drip back into the bowl. 6. Place the mushrooms, one by one, in the hot oil and fry until they are nicely browned. A fixed time is not indicated, as this depends on the size of the caps and how hot the oil is. 7. Remove the breaded mushrooms when they are browned and serve them warm or cold. They can be placed on the table as an appetizer or can accompany another dish, depending on preferences. Why I Make the Recipe Often Breaded mushrooms are easy to prepare when you find large champignon mushrooms and want to use them differently than in stews, sauces, or side dishes. The caps are easy to portion, the batter mixes quickly, and the dish can be served both immediately after frying and later, cold. Another advantage is that you don’t have to throw away the stems. They can be kept for a pasta sauce or a sauce to accompany a steak. This way, you use almost the entire amount of mushrooms purchased. Tips Choose large champignon mushrooms with sturdy caps. Very small ones are harder to dip in the batter and can break more easily. Salting the mushrooms is done a day in advance, as per the recipe. There is no need to add salt to the batter if the caps have already been salted and if you are using oyster sauce, which is also salty. The oil should be well heated before you start frying. If it is too cold, the batter may remain soft and absorb more oil. Fry the mushrooms one by one or in small batches. In this way, each cap can be well coated in batter and browned evenly. If you used mushrooms of different sizes, the larger ones may need more time than the smaller ones. Watch the color of the batter and remove them when they are nicely browned. Substitutions If you don’t have yogurt, the original recipe does not provide a specified substitute. To keep the composition as close to the original as possible, yogurt should be used together with the eggs and flour, without changing the proportions. Chili can be reduced or omitted if you don’t want a spicy batter. Since the quantity is not specified in the recipe, you can adjust it to taste. The oyster sauce can be used in the desired amount, depending on how intense you want the flavor to be. If you reduce it, keep in mind that the batter will have less salt and flavor. Variations You can use only the caps, as presented in the recipe, and keep the stems separately. This is the suitable option when you want each piece to have a uniform shape and be easy to serve. For a less spicy flavor, chili can be reduced or completely omitted. Cumin and oyster sauce can remain in the composition, as they are part of the batter used in the basic recipe. The mushrooms can be served immediately after frying or after they have cooled. The texture differs depending on the moment of serving, but the source of the recipe mentions both options. Serving Ideas Serve the breaded mushrooms as an appetizer, alongside other snacks. They can also be placed next to a steak as a side dish if you want to use the dish in a more substantial meal. They are also suitable for a platter served at room temperature. If you prepare them for multiple people, it is more practical to fry them in batches and bring them to the table after they have browned. The stems kept separately can later be used for a pasta sauce or for a sauce intended for a steak. The recipe for that sauce is not part of this preparation. Frequently Asked Questions 1. Can I also use the stems in the breaded mushrooms? In the presented recipe, the stems were kept separately, and the caps were used for frying. The stems can be used later for a pasta sauce or for steak. 2. Why are the mushrooms salted a day in advance? Salting serves to give them flavor before preparation. The mushrooms are cleaned, washed, and salted a day before preparing the batter and frying. 3. What do I put in the batter for breaded mushrooms? The batter contains 2 eggs, 4 tablespoons of yogurt, 2 tablespoons of flour, chili, oyster sauce, and ground cumin. The quantities for chili, oyster sauce, and cumin are not specified, so they are added to taste. 4. How do I know when the mushrooms are ready? The mushrooms are fried until the batter is nicely browned. The recipe does not indicate an exact time, as this depends on the size of the caps and the temperature of the oil. 5. Can they be served cold? Yes. The breaded mushrooms can be served warm, immediately after frying, but also cold. They can be offered as an appetizer or as a side dish. Nutritional Values The values below are estimates. It cannot be calculated precisely as the amount of oil absorbed during frying, the amount of oyster sauce, and the number of servings are not specified. For about a quarter of the recipe, a rough estimate is: Calories: approximately 200-280 kcal Proteins: approximately 10-14 g Carbohydrates: approximately 15-22 g Fats: approximately 12-20 g The greatest variation comes from the oil used for frying and the amount of batter that remains on the mushrooms. The mushrooms and eggs contribute protein, while the flour and yogurt provide some carbohydrates. The values do not include any sauces served separately. Storage and Reheating The breaded mushrooms can be stored in the refrigerator after they have cooled, in a covered container. It is best to consume them as soon as possible, as the batter loses its texture obtained immediately after frying. They can be served cold, as mentioned in the recipe. If you want to reheat them, do so without leaving them too long, so as not to dry out the mushrooms and batter. Reheating may change the texture, so the most pleasant option remains serving them immediately after they have browned.

Breaded mushrooms

Tags

Categories