Baked Mushrooms with Tartare Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 45 m large mushrooms
- 7 egg (s)
- Coffee cream, a few drops
- some flour, for breading
- some breadcrumbs
- some salt and pepper, whiter
- 1 liter oil, (peanut oil or deep-frying oil)
- 2 ½ dl oil, (sunflower oil)
- 0.5 dl ½ cream, whipped until stiff
- some lemon juice
- some mustard
- some Worcester sauce
- 70 g onion (s), finely chopped
- 80 g cucumber (s), (pickles), very finely chopped
- 20 g capers, very finely chopped
- 2 anchovy fillet (s), finely chopped
- 10 g parsley, finely chopped
- 10 g chives, finely chopped
Print Recipe
Pin Recipe Instructions
- Wash, clean and dry mushrooms.
- Whisk three eggs with a little creamer, salt and pepper.
- Bread mushrooms: first turn in the flour, then in the egg and breadcrumbs.
- To make it faster, add one more bowl and all of them with a lid and a sieve.
- That means: turn 4-5 mushrooms in flour, then in the egg, then in the breadcrumbs (always shake vigorously with each step, that`s why the lid).
- Then deep-fry the mushrooms at around 180 degrees.
- Hard boil two eggs, chill in cold water and peel, chop finely for the tartar sauce.
- Separate 2 eggs, place the egg yolks in a bowl, mix well with a little lemon juice, mustard, Worcester sauce, salt and pepper. Now slowly fold in the sunflower oil, stirring constantly, until the mayonnaise solidifies.
- Carefully fold in the whipped cream. (The mayonnaise works better when the eggs are at room temperature. If the mayonnaise curdles a little: add a little warm water on the edge of the bowl and stir again.)
- Mix the finely chopped eggs, onions, pickles, capers, anchovies and herbs into the mayonnaise. Maybe some more seasoning.
- Arrange the still hot mushrooms in portions on plates and serve immediately with a little tartar sauce.
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