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Deep-fried mushrooms, cooking photo

Small mushrooms are best suited for deep-fried mushrooms.

Peel and rinse quickly with running water, drain well (you can even wipe a little with paper towels).

In a large bowl, prepare a marinade of soy sauce, oil, pepper and herbs (to taste). Mix the mushrooms well with a spoon in a bowl and leave for 15 minutes. marinate

Pour flour into one container, breadcrumbs into another, and beat 2 eggs into the third, add a little salt.

If you have a deep fryer, pour oil into it and heat it. If you don’t have one, you can use a simple metal pan, but with the smallest possible diameter (so you won’t use a lot of oil).

Marinated mushrooms are first rolled in flour, dipped in egg and rolled in breadcrumbs. This is how we prepare a portion of mushrooms (to throw them all into the oil at once), then lower them into the heated oil.

Fry the mushrooms until golden brown.

*** Tip: so that the oil does not darken quickly, do not keep the oil at a high temperature for a long time. And in general, we recommend frying at a medium temperature or fire.

We first put it on a plate with paper towels to get rid of excess fat, and then serve it to the table!

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