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

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

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Instructions

1. Cut off contaminated areas with champignons and wash the mushrooms.
2. 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.
3. Add salt, black pepper, and dried thyme to a bowl.
4. Remove 1/2 teaspoon of zest from the lemon. Pour lemon juice into a bowl with salt and spices and add zest.
5. Peel and grate the garlic on a fine grater or pass through a press. Add garlic to a bowl. Rub everything well until smooth.
6. Pour in 3 tablespoon. tablespoons of vegetable oil and stir the mixture.
7. Add the prepared spice mixture to the boiled mushrooms and stir. Cover the bowl and refrigerate the mushrooms for 1 hour.
8. Break the egg into a plate and stir with a fork until smooth.
9. Dip the mushrooms completely in flour.
10. Dip each mushroom into an egg until it is completely covered.
11. Place mushrooms in breadcrumbs and roll on all sides.
12. Then dip each mushroom into the egg again.
13. Roll the mushrooms in breadcrumbs again and place them on a plate.

    

14. 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.

    

15. Remove the mushrooms from the deep fat and transfer to a paper towel to remove excess oil.
16. Deep-fried breaded mushrooms are ready. Serve immediately or after cooling, top with the sauce. Bon Appetit!