Deep fried porcini mushrooms in a super tasty, super light batter, a pure and simple recipe. This autumn we had an amazing crop of porcini mushrooms found near our home in the welsh valleys, so what better way to enjoy their flavours than to deep fry in a easy to follow batter recipe.
When we all get together as a family, this is the way we like to treat ourselves after a good few hours foraging in the fields. Dad and uncle Laz ESPECIALLY loves them.
Ingredients
300g fresh porcini mushrooms
500ml vegetable oil
1 tsp dried chili flakes
100g flour
1 tbsp chopped fresh parsley
2 eggs
salt to taste
METHOD
CLEAN and slice your mushrooms to about 0.5cms thick.
CHOP the parsley
DIVIDE the flour into 2 bowls and in one mix in the chili flakes and in the other the chopped parsley.
BEAT the eggs in a separate bowl.
HEAT the vegetable oil in a deep pan.
TEST if the oil is hot enough by adding a small mushroom, it should bubble and sizzle once it hits the oil.
DIP your mushrooms first in the egg and then in either flour and lower gently into the hot oil.
REPEAT this process with a few mushrooms each time frying for a couple of mins on each side.
DRAIN onto kitchen paper and continue to fry the rest of the mushrooms
SEASON with salt and eat immediately.
Ingredients
300g fresh porcini mushrooms
500ml vegetable oil
1 tsp dried chili flakes
100g flour
1 tbsp chopped fresh parsley
2 eggs
salt to taste
