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Mushrooms in batter

updated

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Ingredients for 4 servings:

  • 500 g mushrooms, fresh small
  • 150 g flour
  • ¼ tsp salt
  • 1 tbsp oil
  • 2 eggs
  • 170 ml white wine
  • Oil for frying
  • Remoulade

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Clean the mushrooms and set aside. For the batter, separate the eggs. Combine the flour with salt, oil, egg yolks, and white wine to form a thick batter. Let the batter rest for about half an hour. Then, beat the egg whites until stiff and carefully fold in. Dip the mushrooms one at a time in the batter, ensuring they are completely coated. Then, deep-fry in hot oil at about 170°C until golden brown. Serve with remoulade sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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