Tuesday, February 18, 2014

Breaded Mushrooms


Basically, any vegetable you like can be dipped into this batter recipe and converted to breaded snack. But, some vegetable need pre-treatment to make sure they taste good inside the batter. The mushrooms, for instance, are best when you saute them in a tsp of butter with a pinch of salt. Otherwise they taste salt-less inside the crusty outside.

INGREDIENTS

  • Canned mushrooms, 1 can [button mushrooms will work fabulous, but sliced stems and pieces made good, big nugget-like snacks]
  • Bread crumbs [I made my own using Safeway's whole wheat baguettes (dried for 3 days), but Panko will work]

PREPARING THE BATTER [Batter quantity is good for 1 small can of mushrooms]

  • Whole wheat flour, 1/2 cup
  • 1/4 cup cornstarch
  • Baking powder, 3/4 tsp
  • Salt, 1/2 tsp
  • Garlic powder, 1/4 tsp
  • Black pepper coarse powder, 1/4 tsp
  • Water 3/4 cup
  • Italian seasoning, 1/4 tsp
Mix dry ingredients together, then gradually add water while stirring with a fork.

FRYING THE MUSHROOMS

  • Dip the mushrooms in the batter and coat them properly.
  • Pull them out of the batter and allow excess batter to drip off.
  • Transfer them into the bowl/plate of bread crumbs and toss around, making sure both sides are well coated. 
  • Repeat the procedure with all the mushrooms you have, one by one.
  • Heat 2 inches of vegetable oil in a saucepan.
  • Fry the coated mushrooms until they are golden brown.
  • Use a strainer spoon to get them out of the oil and lay them to cool on a plate lined with a dish towel [thick tissue paper]. This will absorb the excess oil.
  • Serve hot.

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