Crispy Fried Mushrooms with Beetroot Mayonnaise
Category: Appetizers
Serves: 4
Ingredients
| Ingredients | Quantity |
|---|---|
| Champignon mushrooms | 400g |
| Breadcrumbs (coarse) | to taste |
| All-purpose flour | to taste |
| Fresh thyme | to taste |
| Eggs | 3 |
| Whole milk | 40g |
| Fine salt | to taste |
| Pre-cooked beetroot | 100g |
| Soy milk | 50g |
| Vegetable oil (for frying) | 120g |
| Lemon juice | ยฝ lemon |
| Fresh ginger | 5g |
| Fine salt | to taste |
Instructions
-
Prepare the Beetroot Mayonnaise:
- Start by peeling the pre-cooked beetroot. If you prefer not to stain your hands, it’s a good idea to wear gloves.
- Place the beetroot into a blender along with the peeled fresh ginger, soy milk, and lemon juice.
- Blend until smooth and creamy, ensuring that the mixture is fluid and silky.
- Season with a pinch of fine salt to taste. Set the beetroot mayonnaise aside for later use.
-
-
Prepare the Mushrooms:
- Begin by trimming the earthy ends of the mushroom stems and then slice the mushrooms into 3-4 mm thick pieces.
- In a bowl, crack the 3 eggs and whisk them together with the whole milk and a pinch of salt to create the egg wash.
- In a separate shallow dish, add the breadcrumbs. Sprinkle in the fresh thyme leaves and mix them together.
-
Bread the Mushrooms:
- Start the breading process by lightly dusting the sliced mushrooms with all-purpose flour.
- Next, dip the floured mushrooms into the egg wash, ensuring each slice is well-coated.
- Finally, dredge the mushrooms in the breadcrumb and thyme mixture, pressing gently to ensure an even coating.
- Set the breaded mushrooms aside on a tray lined with parchment paper while you heat the oil.
-
Fry the Mushrooms:
- Heat the vegetable oil in a deep pan or fryer to 170ยฐC (340ยฐF). You can measure the temperature using a kitchen thermometer to ensure the oil is hot enough.
- Fry the mushrooms in small batches, adding a handful at a time to the hot oil. Be sure not to overcrowd the pan, which can cause the temperature to drop and result in soggy mushrooms.
- Fry for about 2 minutes or until they are golden and crispy on all sides.
- Use a slotted spoon to remove the mushrooms from the oil and drain them on a plate lined with paper towels to remove excess oil.
-
Serve:
- Once all the mushrooms are fried and drained, sprinkle them with a pinch of fine salt for extra flavor.
- Serve the crispy fried mushrooms hot, accompanied by the vibrant beetroot mayonnaise for dipping.
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Protein | 8g |
| Carbohydrates | 28g |
| Fat | 12g |
| Saturated Fat | 1.5g |
| Fiber | 3g |
| Sugars | 5g |
| Sodium | 400mg |
This delightful dish of crispy fried mushrooms paired with a creamy beetroot mayonnaise offers a perfect combination of flavors and textures. The earthy mushrooms contrast beautifully with the smooth, tangy beetroot dip, making it an ideal appetizer for any gathering or as a satisfying snack. The beetroot mayo adds a touch of color and creativity to the dish, taking it beyond the usual fried mushrooms. Enjoy these tasty bites with friends and family!
