Mushrooms fried in breadcrumbs

Champignons in bread crumbs

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If you don't know what to cook for dinner and how to please your family, take up the preparation of a delicious and quick snack of champignons in batter. Believe me, none of your household or friends will remain indifferent to golden, crispy mushrooms.

Although there are a lot of recipes for making champignons in batter, we offer 6 of the most popular among most housewives. It is worth saying that mushrooms can be fried in batter not only whole, but also in strips, slices, and only one cap - the choice is yours.

This delicious recipe for champignons in batter and breadcrumbs is a great idea for an original appetizer for a buffet table or for a small pre-dinner snack for the whole family.

10 champignons;
2 eggs;
50 ml of milk;
Salt and black pepper;
1 tsp. liquid honey and pomegranate sauce;
Vegetable oil;
1 tbsp. l. lemon juice.

To get an unforgettable taste of the appetizer, use the recipe with a step-by-step photo of cooking champignons in batter.

Cut off the ends of the legs from the mushrooms, remove the foil from the caps, rinse the mushrooms, put in boiling water and boil for 5-7 minutes.

Remove with a slotted spoon, put on a tea towel, drain, cool slightly and cut in half.

In a small container, mix honey, pomegranate sauce, lemon juice, salt (if required to taste) and ground pepper, mix.

Put the mushrooms in the marinade, leave for 20 minutes, and during this time prepare the batter.

Mix milk, eggs and a little salt, whisk.

Chop each half of the mushroom with a fork, first roll in flour, then in eggs and breadcrumbs.

Soak the mushroom halves again in the egg mixture and again in the breadcrumbs.

Heat vegetable oil in a deep frying pan so that the mushrooms float in it.

Dip the mushroom halves and fry until golden brown over medium heat.

Cooking a dish step by step:

To cook delicious deep-fried mushrooms, we need fresh champignons, a decent amount of refined vegetable (I have sunflower) oil, milk, chicken eggs, bread crumbs, wheat flour, salt, ground black pepper, table mustard, natural honey and lemon juice.

For this dish, I strongly advise you to choose small small mushrooms. Firstly, they are tastier and look more beautiful, and secondly, such mushrooms are denser, whiter and do not need to be cleaned. The maximum how you need to process the mushrooms is to cut off the very bottom part of the leg, which has darkened, and wash off the rest of the earth. We wash the mushrooms and put them in a small saucepan or stewpan. Fill with water so that the mushrooms are completely covered. We put on fire, bring to a boil and boil for literally a couple of minutes over medium heat.

During this time, the mushrooms will decrease in size - it should be so. We drain all the water or simply put the mushrooms on a sieve so that the excess liquid is gone.

Let the mushrooms cool down a bit, while we will make a fragrant marinade for them. To do this, mix lemon juice, natural honey and table mustard.

Mix everything with a spoon or fork for uniformity.

Transfer the mushrooms to a suitable bowl and fill with the prepared marinade. We mix everything so that the mushrooms absorb the tastes and aroma of the filling. Let them stand while we prepare the ingredients for the breading.

Break chicken eggs into a small bowl. Take either one very large or a couple of small ones. Add a pinch of salt and ground black pepper.

We shake everything with a fork and pour in the milk. You don't need much. Mix everything again - the leon for the bundle is ready.

Now we put wheat flour (premium or first grade - it doesn't matter) and bread crumbs (I have, of course, homemade) in separate plates

We will have champignons in double (even triple) breading - that is, flour / crackers / crackers. Thanks to this, the ready-made mushrooms will have a fairly thick and very crispy crust. So, first, roll the mushroom in wheat flour.

Then we dip it in ice cream - a mixture of eggs and milk.

Roll in breadcrumbs.

We send again to eggs with milk.

And finally, roll in breadcrumbs for the second time. Due to this procedure, the breading lies on the mushrooms evenly and completely covers them. By the way, if you want, you can brew the mushrooms in advance, freeze them, and then deep-fry them at the right time (right in the frozen form).

Now we will fry the mushrooms. To do this, it is best to choose a deep and narrow enough container to reduce the consumption of oil for deep fat to a minimum. Pour odorless vegetable oil into a saucepan, heat it well and add the first batch of breaded mushrooms. Fry mushrooms over medium heat until golden brown. Then we do the same with the next batch of prepared mushrooms.

We transfer the finished mushrooms to a dish covered with paper napkins or towels so that they absorb the excess oil.

We serve aromatic and very tasty deep-fried mushrooms immediately after cooking. Under the golden crispy crust, there are very juicy mushrooms with a spicy taste, which is obtained thanks to the marinade. Try and surprise your family with such a simple but original dish! By the way, if you like champignons, be sure to try pickling them according to this recipe.

Fried mushrooms without boiling

White, chanterelles, champignons, mushrooms or boletus can not be boiled

peel the mushrooms brought from the forest, rinse and discard in a colander so that the water is glass;
cut all the mushrooms into slices;
pour vegetable oil (or a mixture of fats) into a deep frying pan, warm well and put mushrooms in hot oil;
with the lid closed, fry them over low heat for about an hour, watching and stirring. During this time, they will be stewed in their own juice;
then remove the lid and keep the pan on fire until all the mushroom juice evaporates and the oil becomes transparent;
put the mushrooms directly from the pan into dry hot jars, leaving 10-12 mm on top for oil;
top up with boiling oil from the pan;

Fried mushrooms without boiling

then, if it is supposed to store the workpieces in the refrigerator, close them with plastic or nylon thermal covers, stand until they cool and place in the refrigerator;
if there is no space in the refrigerator, then sterilize the cans in salt water for 1 hour, roll up with metal lids, turn over, wrap well and stand under a blanket for 2 days.

How to cook champignon schnitzel

Select large mushrooms. Champignons collected in the forest, wash and clean thoroughly. If you have cultivated mushrooms, they are usually very clean and should not be washed. Just peel off the hats and separate the legs. The latter can be used for soups.

Use a sharp knife to make longitudinal and transverse cuts on the surface of the cap. Since the material you are working with has a sloping, rounded shape, it will need to be slightly adjusted so that fragile workpieces do not crumble when leveling.

Put the eggs in a convenient bowl, add salt and lightly lather with a fork or whisk until smooth. Put the flour in a bowl of a suitable size. Define the breadcrumbs in a saucer. Next, immerse each hat in flour, then dip in an egg bump and, finally, season in breadcrumbs.

Place in a skillet with hot oil and fry the mushroom schnitzels until golden brown.

Put the finished products on a dish, previously covered with a paper towel to remove grease. Serve hot, although chilled, they are delicious too. Favorite potato side dish, vegetable salad and a glass of white wine are not a reason for a romantic dinner.

Bon Appetit!

And complex recipes for any occasion.

Ingredients for champignon fries:

500 g champignons, 3 tbsp. flour,

5 tbsp bread crumbs,

1 egg, salt

Cooking champignon fries:

1.wash, cook until half cooked. If the mushrooms are large, cut into 2-3 pieces.

2. Heat vegetable oil on or in a deep fryer. Beat the egg with salt.

3. Breaded champignons in the following sequence - flour, egg, bread crumbs. Fry until golden brown.

4. Serve with any white sauce.

Bon Appetit!

Champignons in batter, cooked whole

Cooking whole mushrooms in batter will not take much of your time, but the appetizer will turn out to be delicious and appetizing! These crispy mushrooms will look good on a festive table.

300 g of small mushrooms;
2 eggs;
2 tsp ground paprika;
100 ml of milk;
Flour and bread crumbs;
Vegetable oil and salt.

Follow the step-by-step recipe for cooking champignon mushrooms in batter and see how easy and simple it is.

Boil small champignons in salted water for 5-7 minutes, place with a slotted spoon on a towel and leave to drain.
Beat eggs with milk, add paprika, salt and pepper, beat again.
Dip the mushrooms in the egg and milk mixture, then prick with a fork and roll in flour.
Dip again in the egg mixture and then in the breadcrumbs.
Fry in boiling vegetable fat until pleasant golden brown, place on a paper towel for 5-7 minutes to drain off the fat and serve with sliced vegetables.

Whole champignons in beer batter

A very appetizing and tender appetizer that contains alcohol. But do not worry, because during heat treatment it completely evaporates.

How to cook:

Rinse the mushrooms thoroughly, remove films and dirt.
Next, trim the legs a little and dry the mushrooms.
Break the egg into a bowl, add butter to it and combine.
Add flour and beer, bring the mass until smooth.
Grate the cheese and send it after the beer.
Sprinkle with spices, stir.
Heat the oil in a deep saucepan.
Dip the caps with legs into the dough, then into the butter.
Fry over low heat until golden brown.

Tip: if the beer is light, then the mushrooms will be softer.

To make the dough tastier, add different ingredients to it. It can be herbs, spices, pepper slices, cheese, garlic and even cottage cheese. Do not be afraid to experiment, because this is how real culinary masterpieces are born!

If you are worried that the mushrooms will remain completely raw, then you can boil them first. This will take no more than ten minutes from the moment of boiling. But in fact, champignons are one of the few mushrooms that can be eaten raw.

Today we have prepared an insanely tasty and aromatic appetizer that you simply cannot help but fall in love with. It is both satisfying and rich! You are obliged to try to see for yourself.

Step 4: serve breaded mushrooms.

buckwheat, mashed potatoes, fresh vegetables

You can also add fresh or dried herbs to your eggs for added flavor.

Champignons in batter and breadcrumbs

Champignons in batter and breadcrumbs, delicate mushrooms in a crispy crust have an extraordinary taste.

500 small whole mushrooms;
2 eggs;
50 ml of milk;
0.5 teaspoon salt;
100 g flour for breading;
100 g bread crumbs;
1 teaspoon of liquid honey;
1 teaspoon prepared mustard
1 tablespoon lemon juice
ground black pepper to taste;
vegetable oil for frying.

We wash and dry the champignons well. We put a pot of water on the fire, salt. Dip the mushrooms in salted boiling water and bring to a boil. Cook for three minutes. During this time, the mushrooms will decrease in size.We take out the mushrooms with a slotted spoon and let the moisture drain.

Cooking the marinade. To do this, put liquid honey in a container (if there is only sugared honey, then it needs to be heated), mustard, lemon juice and ground black pepper. We mix everything. Fill the mushrooms with marinade, mix and leave for 15 minutes.

In the meantime, we are preparing the batter. To do this, beat raw eggs with milk and salt. We take two more plates, pour flour into one, breadcrumbs into the other.

Heat vegetable oil in a deep frying pan or cauldron. We take the fungus on a fork, roll it in flour. Then dip in beaten eggs, then scald in breadcrumbs. Then we dip it in the egg again and roll it again in breadcrumbs. Dip the prepared fungus in hot oil and fry until golden brown. You need to fry over medium heat so that the mushrooms do not burn. We spread the ready-made mushrooms on paper towels.

Cooking fried mushrooms:

Step 1: prepare the mushrooms.

First, we need to wash the mushrooms. We rinse the component under running water, wipe it with kitchen towels. Then put the washed mushrooms on a cutting board and use a knife to cut the mushrooms into 4 pieces. Set aside the chopped mushrooms for a while.

Step 2: prepare the pasta.

We wash the green pepper under running water, wipe it with towels. We clean the seeds from the pepper. Then remove the husk from the head of garlic with a knife and peel each clove. Next, rinse the ginger root and put it in a blender bowl, then finely chop and add pepper and garlic to the same bowl. Grind the components to a mushy mass.

Step 3: prepare the mushrooms for frying.

Transfer the pasta to the chopped mushrooms with a tablespoon.
Then mix everything thoroughly so that the paste is evenly distributed over all the mushrooms. This was not the end of the preparation for frying. We take an egg, break it into a plate, add salt to taste and beat thoroughly with all the whisk or with a fork. Then pour the breadcrumbs into a plate. And let's move on to the fun part.

Step 4: fry the mushrooms.

We turn on the stove to the middle level. Pour oil into a saucepan, about 1 glass, since fry the mushrooms, as you already understood, we will be deep-fried. We put a pot of oil on the stove and wait until the oil is hot enough.
As soon as the oil has warmed up, take a piece of mushroom, dip it in an egg.
Then roll it in a plate with bread crumbs. At the same time, so that the entire surface of the mushroom is in breadcrumbs. And we begin to fry.
We put the mushroom slice in hot oil. Deep-fry until golden brown.
We take out the fried mushroom slice from the butter. We transfer it to paper kitchen towels in order to drain excess fat. And then fry in this way all the other mushroom pieces.

Step 5: serve the fried mushrooms.

We transfer all the fried mushroom pieces to a plate. Fried mushrooms are served chilled. At the same time, this dish can be served with various sauces. An excellent appetizer for all mushroom lovers, which can be served on any holidays, and also as an addition to lunch or dinner. A very appetizing dish that you will definitely want to cook again! Bon Appetit!

Recipe tips:

- - When cooking pasta, you can increase or decrease the amount of pepper, garlic or ginger. It all depends on your taste.

- - Pour the breadcrumbs into a flat plate, it will be much more convenient to roll mushroom pieces in it.

- - It is better to choose fresh champignons for this dish. This can be easily identified by the appearance of the mushrooms. They should be dense and light. And their texture should be smooth and even. Such mushrooms will make a very tasty snack.

- - If you do not have ready-made bread crumbs, you can make them yourself. We take any kind of bread and grind it into crumbs using a blender.Next, put the bread crumbs on a baking sheet and put them in a preheated oven to a temperature of 150 - 160 degrees. We dry the crumbs, then take the baking sheet out of the oven and use our hands to grind them into smaller crumbs.

Cooking

Prepare like this:

In oyster mushrooms, a part of the leg (solid) is cut off, particles of soil are shaken off with a paper napkin. It is not recommended to wash the mushrooms before cooking.
Next, finely chop the parsley and garlic.
Oil (vegetable) is heated in a deep frying pan, oyster mushrooms are fried in portions on both sides until golden brown.
Fried mushrooms are stacked in a wide dish in layers.
Sprinkle the finished dish hot with pepper, salt, a mixture of chopped parsley and garlic and sprinkle with vinegar.

The dish is served immediately, while it is still warm, as a snack or a side dish for meat (for example, lamb). It can also be served cold.

What are the stages of the cooking process?

Anyone who wants to properly cook fried mushrooms should take into account that they contain a large amount of water, as a result of which they are not fried, but rather stewed. To avoid this, you should strictly adhere to the following recommendations:

First, the mushrooms must be washed well. They wash them quickly, because the mushrooms absorb moisture too well, which can become excessive as a result.
Then the product is spread on a paper towel and left to dry for a while. The same should be done with mushrooms already boiled before frying. Mushrooms are boiled, tossed into a colander, laid out on a paper towel until excess water drains.
A recipe for fried mushrooms usually recommends that you heat it well before placing it in the pan.
Add butter (butter) to the pan so that the bottom is completely covered. It should be noted that the mushrooms are laid out on a dry hot frying pan. The mushrooms are fried for several minutes with constant stirring. And only after that oil is added to the pan.
So, the mushrooms are spread in a pan and, without reducing the heat, they are fried for 2-3 minutes, with constant stirring. During this time, the mushrooms fried in a pan should acquire a golden color and a delicious aroma. Do not cover them with a lid so that excess water evaporates.
Then reduce the fire, add onion (onion), cut into half rings, to taste - salt and pepper (ground black). Fry the mushrooms for another 10 minutes, with constant stirring.
At the end of frying, finely chopped parsley and green onions are added to the pan. Put the finished mushrooms in a bowl and season them with sauce.

Champignons in bread crumbs - recipes for.

Basil breading.
8 parts of rusks
1 part almonds
1 part basil
Breading with walnuts.
For meat cutlets and poultry cutlets.
7 parts of rusks
1 part nuts
1 part dill greens
1 part garlic
Mint breading.
8 parts of rusks
1 part mint
1 part dill greens
Dill seed breading.
For lamb.
8 parts of rusks
1 part garlic
1 part dill seeds
1 part barberry
Breading with black currant leaf.
7 parts of rusks
1 part garlic
1 part dill greens
1 part currant leaves
Red pepper breading.
For and fish.
7 parts of rusks
1 part garlic
1 part dill greens
1 - 3 parts sweet pepper

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Champignons, ham, and bread crumbs

Composition: 1 kg. champignons, 100 g ham, 5 tablespoons. tablespoons of bread crumbs, 100 g of hard cheese, salt, ground to taste, vegetable oil for frying

Preparation:
Wash the mushrooms, separate the caps from the legs. Put the hats in a heat-resistant form, add salt and put in the oven for 10. Meanwhile, finely chop the legs and fry them in a pan. until the liquid evaporates. Then add finely chopped ham. Fry for two minutes.Pour in bread crumbs. Fry for 1-2 minutes. Grate cheese on a fine grater and put half of it in a frying pan, stir quickly. Take the hats out of the oven and quickly put the resulting filling in them. Sprinkle with the remaining cheese on top.

Bake. until the cheese is melted.

Cooking time:
20-30 minutes.

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