Breaded oyster mushroom

Name: Breaded oyster mushroom
Ingredients: 500 g Pleurotus 3 small eggs (or 2 large) approx. 3-4 tablespoons flour salt; pepper oil for frying

Salad - Breaded oyster mushroom by Stanca N. - Recipia

Breaded Pleurotus is a simple option for days when I want a meatless yet filling meal. The mushrooms are boiled briefly, then drained well and dipped in a thin batter, similar to that for pancakes. After frying, the Pleurotus remains tender inside and develops a lightly browned crust. It can be served plain or with yogurt sauce. Quick Info Total Time: Not specified in the original recipe Preparation Time: Not specified Cooking Time: Boiling the mushrooms takes 5 minutes; frying time varies depending on the amount placed in the pan Servings: The number of servings is not specified Difficulty: Easy Recipe Type: Appetizer or main course without meat Ingredients 500 g Pleurotus mushrooms 3 small eggs or 2 large eggs About 3-4 tablespoons of flour Salt Pepper Oil for frying Preparation Method 1. Wash the Pleurotus mushrooms and boil them in a pot of salted water. Let them cook for 5 minutes from the moment the water boils. 2. Remove the mushrooms and place them in a sieve. Allow them to cool and drain, then gently press them with your hand to remove as much water as possible. This step is important because very wet mushrooms thin the batter and can make frying more difficult. 3. If they have long stems, cut them off. These are tougher and do not have the same pleasant texture as the tender part of the mushroom. 4. In a bowl, beat the eggs. Add salt and pepper, then gradually incorporate the flour. Mix until you achieve a batter similar to that for pancakes. The batter does not need to be very thick but should adhere to the mushrooms. 5. Dip each piece of Pleurotus in the egg and flour mixture, ensuring it is evenly coated. 6. Heat the oil in a pan and fry the mushrooms. Let them brown on one side, then turn them over and fry the other side as well. 7. Remove the breaded mushrooms onto a paper towel to absorb excess oil. 8. Serve them plain or with yogurt sauce. Why I make this recipe often I love this recipe because it uses few ingredients and is prepared without complicated procedures. Pleurotus is easy to find, and eggs and flour are ingredients we usually have at home. Additionally, the breaded mushrooms can be served as an appetizer or as a meatless main dish. Another advantage is that the recipe allows for the use of mushrooms of different sizes. Large ones can be left whole or broken into suitable pieces, while small ones can be cooked almost as they are after removing the tough stems. Tips Drain the mushrooms as well as possible after boiling. If they remain full of water, the batter will not stick as well, and the oil may splatter during frying. Add the flour gradually, not all at once. The amount of 3-4 tablespoons is approximate, as the size of the eggs can change the consistency of the batter. It is important to achieve a mixture like pancake batter, fluid enough to coat the mushrooms. Long and tough stems are better cut before frying. They do not soften as much as the main part of the mushroom. Fry the mushrooms in hot oil. In insufficiently heated oil, the batter may absorb more oil and not brown evenly. Remove the fried pieces onto a paper towel immediately after taking them out of the pan. This way, some of the surface oil is eliminated. Substitutions For this version, eggs and flour form the basic batter, and the original recipe does not include other ingredients for the crust. If you need an egg-free version, it would require changing the composition and would no longer be the same recipe. Pleurotus should not be replaced with other types of mushrooms if you want to maintain the texture and preparation method from the original recipe. Other mushrooms may have different water content and may require different preparation. Variations You can adjust the amount of salt and pepper in the batter according to taste. Salt is added to both the water in which the mushrooms are boiled and the egg and flour mixture, but in moderate amounts. The mushrooms can be left in larger pieces or divided into smaller portions before being dipped in the batter. Smaller pieces are easier to turn in the pan, while larger ones have a more substantial presentation. If some mushrooms are very large, you can separate them into strips before boiling or after draining. However, it is important not to leave them with woody parts. Serving Ideas Breaded Pleurotus can be served plain, immediately after frying. A yogurt sauce can be served alongside, as mentioned in the basic recipe. It is suitable as a warm appetizer or as a meatless main course. If served as a main dish, the quantity of mushrooms can be divided according to the number of people, as the original recipe does not specify an exact number of servings. Frequently Asked Questions 1. Why are the mushrooms boiled before frying? Boiling takes 5 minutes and prepares the mushrooms for frying. After boiling, they must be drained and pressed gently to remove as much water as possible. 2. What should the batter be like for the breaded mushrooms? The batter should have the consistency of pancake batter. It is made from eggs, salt, pepper, and about 3-4 tablespoons of flour. If the flour is added gradually, the consistency can be controlled more easily. 3. Can different-sized eggs be used? Yes. The recipe calls for 3 small eggs or 2 large eggs. The amount of flour remains approximate and is adjusted according to consistency. 4. What should be done with the Pleurotus stems? If they are long, the stems should be cut off as they are quite tough and do not have a pleasant texture after cooking. 5. What can the breaded mushrooms be served with? They can be served as is or with yogurt sauce. The recipe does not include other sauces or garnishes. Nutritional Values The values are estimated for the entire recipe and depend mainly on the amount of oil absorbed during frying. An exact value cannot be calculated without knowing the number of servings and how much oil remains in the dish. For the entire amount, the estimate is approximately 650-850 kcal, 35-40 g protein, 35-50 g carbohydrates, and 30-45 g fat. The mushrooms and eggs contribute the majority of the protein, while the flour provides carbohydrates. Fats mainly come from the eggs and the oil used for frying. Values per serving are not included, as the original recipe does not specify how many servings are produced. Storage and Reheating Breaded Pleurotus mushrooms are best served freshly fried when the batter is still slightly crispy. After cooling, the crust softens, and the mushrooms lose their initial texture. If there are leftovers, store them in the refrigerator in a closed container and consume them as soon as possible. When reheating, the texture will not be the same as after frying, as the batter does not remain as crispy. It is best to heat them without adding much oil again.

Breaded oyster mushroom

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