Breaded oyster mushrooms for a picnic

Name: Breaded oyster mushrooms for a picnic
Ingredients: 1500 ml water; 500 g oyster mushrooms; 100 g flour; 3 eggs; 1 teaspoon salt; 1/2 teaspoon ground pepper; 100 ml oil

Appetizers - Breaded oyster mushrooms for a picnic by Marioara K. - Recipia

Breaded oyster mushrooms are often served at picnics; after boiling for 10 minutes, the mushrooms develop a golden crust when coated in flour and egg and fried in a pan. I look at the clusters first: I choose firm caps and separate them into pieces that are roughly the same size, without thick stems that would take differently to boil. Preparation: 10 minutes. Cooking: 30 minutes. Rest: 0 minutes. Total time: 40 minutes. Serves: 4. Approximately 410 kcal and 11 g protein per serving.

Ingredients

1500 ml water
500 g oyster mushrooms
100 g flour
3 eggs
1 teaspoon salt
1/2 teaspoon ground pepper
100 ml oil

Preparation

1. Quickly rinse the mushrooms, separate them from the cluster and pat them dry with paper towels. 2. Bring 1500 ml of water to a boil. When it boils, add the mushrooms and boil them for 10 minutes, until tender. Drain them well. 3. Beat the eggs with 1 teaspoon of salt and 1/2 teaspoon of ground pepper. Put the flour on a plate. 4. Heat 100 ml of oil in a pan for 3 minutes, until it shimmers. Coat the mushrooms in flour, then dip them in egg and fry them in three batches, for 3 minutes each, until golden. 5. Transfer them to paper towels.

Notes

You can fry them a few hours ahead; once completely cool, keep them in a container in the fridge and eat within 3 days. For a picnic, put them in the container only once they are no longer warm, so steam doesn't form on the lid. Firm clusters with whole caps are easier to separate; very large ones can be torn in two before boiling. Thick stems stay more elastic than the caps, so tear them into narrower strips. If the caps vary in thickness, cook similarly sized pieces in the same batch so they brown at the same time. To reheat, spread them in a single layer in a dry pan and leave them for 2 minutes on each side over low heat. I serve them with a garlic yogurt sauce as a picnic snack. For the gluten-free version, use 100 g of rice flour instead of wheat flour. The regular version contains gluten and eggs.