A versatile snack that can be served hot or cold. It turns out very tasty! Mushrooms, hidden in a thin crispy “coat”, are moderately spicy and elastic.
Summary
| Cook Time | 1 hour 30 min. |
| Total Time | 1 hour 30 min. |
| Course | Baking |
| Servings (Default: 3) |
Ingredients
Ingredients- Champignons – 400 g
- Egg – 1 pc.
- Flour – 60 g
- Bread crumbs – 90 g
- Lemon zest – 0.5 teaspoon
- Lemon juice – 1 tbsp
- Garlic – 3 cloves
- Dried ground thyme – 1 teaspoon
- Salt – 1 teaspoon
- Ground black pepper – 0.5 teaspoon
- Vegetable oil – 400 ml + 3 tbsp
Print Recipe
Pin Recipe Instructions
- Cut off contaminated areas with champignons and wash the mushrooms.
- Pour water into a saucepan and place over medium heat. Bring to a boil, add mushrooms and cook for 2 minutes after boiling. Drain the broth and dry the mushrooms.
- Add salt, black pepper, and dried thyme to a bowl.
- Remove 1/2 teaspoon of zest from the lemon. Pour lemon juice into a bowl with salt and spices and add zest.
- Peel and grate the garlic on a fine grater or pass through a press. Add garlic to a bowl. Rub everything well until smooth.
- Pour in 3 tablespoon. tablespoons of vegetable oil and stir the mixture.
- Add the prepared spice mixture to the boiled mushrooms and stir. Cover the bowl and refrigerate the mushrooms for 1 hour.
- Break the egg into a plate and stir with a fork until smooth.
- Dip the mushrooms completely in flour.
- Dip each mushroom into an egg until it is completely covered.
- Place mushrooms in breadcrumbs and roll on all sides.
- Then dip each mushroom into the egg again.
- Roll the mushrooms in breadcrumbs again and place them on a plate.
- Pour vegetable oil into a small skillet with high sides and heat over medium heat. Gently lower the mushrooms and fry for 2-3 minutes, until golden brown. If the mushrooms are not completely covered in oil, turn them over and cook for another 2-3 minutes, until tender.
- Remove the mushrooms from the deep fat and transfer to a paper towel to remove excess oil.
- Deep-fried breaded mushrooms are ready. Serve immediately or after cooling, top with the sauce. Bon Appetit!
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