Each hostess tries to diversify her cuisine and delight loved ones with new masterpieces. In the article, we will consider how to cook mushrooms in batter, and recipes for their preparation with different components. You will learn how to choose and cook mushrooms for roasting, what ingredients to mix to get a crispy and tasty batter. You can eat fried mushrooms immediately after cooking, dipping in a hot or sweet and sour sauce. But it is interesting to extinguish them additionally in a sauce with onions and herbs. This dish can be used with a side dish of cereals or mashed potatoes during fasting. So, how to cook mushrooms in batter? Recipes and photos of ready meals - next.
How to prepare mushrooms
Most often, according to the recipes, the mushrooms in batter are cooked whole, completely dipping the mushroom in the mixture. In this case, medium-sized mushrooms are chosen so that they cook faster. If you purchased large mushrooms, then they can be divided into plates.
Before preparing mushrooms in a batter according to the recipe, you need to rinse the purchased mushrooms under wastewater to get rid of soil residues, and cut off the lower edge of the legs. The peel can not be removed, after cooking it will not be felt. Then put the pot of water on the fire, slightly salt and after boiling, throw the washed mushrooms. When the water boils again, boil them for 3 minutes. This is enough to soften them. After that, gather the mushrooms in a stewpan and hold it over a bowl to allow the glass to drain excess liquid.
The recipes for batter are very diverse. Further in the article, we will consider some of the simplest and most affordable options that even a novice hostess can do.
Champignons in batter and breadcrumbs
The easiest way to make tasty and juicy mushrooms in a mixture of 2 eggs and half a glass of pasteurized milk. The recipe for 200 grams of champignons is calculated. Beat the ingredients well in a homogeneous mixture, add a pinch of salt and, if desired, black pepper. Mushrooms are prepared according to the method described above and roll on all sides in breadcrumbs.
In a deep frying pan, wok or cauldron, heat the vegetable oil so that it hiss from a drop of water. Pour the mushrooms with a fork into breadcrumbs and dip in batter, shake off excess liquid so that the dough separately in the container does not float and does not burn, and put in hot oil. Do not go anywhere, as cooking takes only a couple of minutes. The batter should get a golden color. When the mushroom is perfectly fried on all sides, it is removed and laid out on a napkin to stack excess fat.
Serve juicy mushrooms with a crisp can with sour cream. If you are a lover of spicy dishes, then you will like the combination of champignons in batter and breadcrumbs, the recipe for which you already know, with garlic sauce.
Fragrant dish with cheese
In the following recipe, batter is cooked with hard cheese. You can choose any favorite variety, it is desirable that he rubbed well on a grater. When boiling champignons, add allspice and peas and a couple of bay leaves. Of course, do not forget about salt.
To mix the dough for batter, take the following products (per 800 grams of mushrooms):
- Half a glass of milk.
- 100 grams of hard cheese.
- 2 eggs.
- A pinch of salt.
- 6 tbsp. l white flour.
The amount of vegetable oil depends on the capacity in which the mushrooms will be fried.
Some housewives use canned pickles instead of raw champignons. In this case, it remains only to drain the liquid, no longer need to boil the mushrooms. If the marinade is too acidic, containing a large amount of vinegar, you can wash the mushrooms under wastewater. This will save them from excess acid.
How to cook
According to the recipe, champignon mushrooms in batter are cooked in batter, so experienced housewives advise not to add all the flour at once, but one spoon each. After thorough mixing, it will be clear whether an additional portion is needed or not. After all, it all depends on the size of the eggs, on the softness of the cheese and the fat content of the milk.
Then proceed as usual, that is, dip the dried mushrooms in batter from all sides and dip in hot oil. Everything should float freely, so do not spare oil. You can save if you use a small cauldron, and fry the mushrooms in several passes.
Cheese batter gives the mushrooms a special delicate taste, it stretches nicely, but it is better to serve such a dish in hot or warm form. Cold cheese batter can be harsh and ruin the impression of the dish. Do not forget to put the mushrooms on a napkin first, so that excess fat is absorbed into the paper, otherwise the dish may float when served.
Beer batter
Champignons in batter with a recipe with beer have an interesting taste. Those who do not drink alcohol may not worry, they will not become “drunk” mushrooms, all alcohol will disappear when frying. For a pound of fresh mushrooms, prepare the following amount of necessary products:
- 125 grams of white flour.
- Half a glass of beer, preferably not bottled, but live, bought on tap.
- 1 egg yolk.
- 1 foam whipped.
- A pinch of salt and nutmeg in powder.
- 1 tsp vegetable oil.
Cooking batter
Pour beer into a bowl, add the same amount of flour and mix well so that there are no lumps. Add the yolk and spices, as well as vegetable oil. Finally, leave only the protein. It is whipped separately in a strong foam. In order for it to quickly and easily achieve the required consistency, put the bowl with the separated protein in the refrigerator for 10 minutes. When it is cold, the process goes faster. You can use kitchen appliances, for example, a mixer or a blender. If you don’t have them, then a whisk or a simple fork will do.
After whipping, pour the protein into a bowl to the remaining products and mix gently with slow circular movements. This will give batter splendor and tenderness. It remains only to dip the mushrooms in batter and fry in a copious amount of oil.
The use of starch
For the next dish, mushrooms can be purchased in large sizes and cut into plates. The batter is made first from the dry components, and then the liquid are added and knead all together.
The following products will be required:
- 170 grams of wheat flour.
- 150 grams of vegetable oil.
- A pinch of sugar and salt.
- Baking powder bag (5 g).
- 1 tbsp. l sesame seeds.
- Boiled warm (not hot) water - a glass.
- Potato starch - 90 g.
Cooking on
The champignon recipe in batter is calculated for 8 large mushroom caps. They need to be washed and boiled for a couple of minutes in boiling salted water. Then cool, get rid of excess water and cut into slices.
Separately, dry ingredients for the dough are mixed in a bowl. These are flour, starch, granulated sugar and salt, as well as baking powder. When everything comes together, pour in water and oil. When mixing, the consistency of the batter should be neither liquid nor thick, similar to sour cream or pancake dough.
At the end, pour sesame seeds. The amount of seeds is added to taste. You can make mushrooms densely covered with small particles, or you can only slightly give the necessary flavor. After that, put the workpiece in the refrigerator for 10 minutes, and take care of the mushrooms themselves. Pieces can be thin or consist of champignons, halved. To do this, take small mushrooms. If they are very tiny, then they rush to the batter as a whole. Roasting is done in a manner known to the reader, we will not repeat.
Mushroom stewing
When, according to one of the previous recipes, champignon mushrooms in batter (see the photo of the finished dish below) are cooked, they can be made much more tender and juicier if stewed for several minutes in the sauce. How to cook it, we will describe in detail below.
In a frying pan in vegetable oil, sauté 1 onion, diced and diced, add 2 green chili peeled seeds and ponytails. For flavor, add 3 cloves of garlic, peeled and halved. When the onion turns golden, add 2 tsp. cornmeal and 1 tsp. tomato sauce, mix and pour 3 or 4 tsp. soy sauce. Salt in the end and add a pinch of sugar. When the sauce is ready, put the fried mushrooms in a batter and keep on fire until cooked.
We told in detail how to cook mushrooms in batter. Recipes and step-by-step photo cooking will help you quickly and easily cope with the task. Try new dishes and delight loved ones with delicious culinary delights!