Oyster mushrooms in batter
You can cook many delicious and original dishes with oyster mushrooms. Often these mushrooms undeservedly go unnoticed by housewives. But they are very aromatic, tasty and affordable!
Let’s cook oyster mushrooms in batter! They turn out crispy on the outside and tender on the inside. This savory appetizer can be served on a holiday table or taken with you to a picnic. Mushroom snacks will be an excellent addition to beer, so they are ideal for friendly gatherings.
Any cultivated mushrooms, such as champignons or shiitakes, can be prepared in this manner.
Ingredients for cooking oyster mushrooms in batter:
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Ingredients:
Oyster mushrooms – 300 g.
Milk – 200 ml.
Corn starch – 4 tbsp. + 2 tbsp. for breading.
Wheat flour – 4 tbsp.
Chicken egg – 1 pc.
Refined vegetable oil – 100 ml.
Salt – 0.5 tsp.
Dried garlic – 0.25 tsp.
Khmeli-suneli – 0.25 tsp.
Fresh parsley – 1-2 sprigs for decoration.
Recipe for oyster mushrooms in batter
Step-by-step instruction:
1. Separate the oyster mushroom clusters into individual mushrooms. Cut off their rough base. Wash the oyster mushrooms and dry them from moisture on paper towels. Cut large mushrooms in half, leaving small ones whole.
2. In a deep bowl, mix cornstarch and wheat flour in equal proportions. Salt the batter to taste, season with spices for aroma.
3. Add 1 egg yolk to the batter.
4. Constantly stirring the batter with a whisk, pour cold milk into the mixture in a thin stream. Mix the batter thoroughly, achieving a uniform consistency.
5. Bread the oyster mushrooms in the remaining cornstarch on all sides.
6. Dip the mushrooms into thick batter so that the oyster mushrooms are completely covered.
7. Place oyster mushrooms in batter in a frying pan with heated vegetable oil. Fry the mushrooms over medium heat until golden brown on both sides.
8. Place the finished oyster mushrooms on a plate lined with paper towels to remove excess oil.
Serve the appetizer warm or chilled with spicy tomato sauce. Bon appetit!
