Ingredients with Measurements:
- 1 lb Fistulina Hepatica mushrooms
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cloves garlic, minced
- 1 tbsp fresh sage, chopped
- 1/2 cup vegetable oil for frying
Special equipment needed:
- Large skillet
- Tongs
- Paper towels
Step-by-step instructions:
1. Clean the Fistulina Hepatica mushrooms with a damp cloth and slice them into 1/4 inch thick pieces.
2. In a shallow dish, mix together the flour, salt, and black pepper.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Dredge the mushroom slices in the flour mixture and shake off any excess.
5. Carefully place the mushroom slices in the hot oil and fry for 2-3 minutes on each side, or until golden brown.
6. Use tongs to remove the fried mushrooms from the skillet and place them on a paper towel-lined plate to drain any excess oil.
7. In a small bowl, mix together the minced garlic and chopped sage.
8. Sprinkle the garlic and sage mixture over the fried mushrooms while they are still hot.
9. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
5. Temperature:
- Medium-high heat for frying
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 14g
- Protein: 5g
Substitutions for ingredients:
- You can substitute the vegetable oil for any other high-heat oil, such as canola or peanut oil.
- You can use dried sage instead of fresh sage, but reduce the amount to 1 tsp.
Variations:
- You can add other herbs or spices to the garlic and sage mixture, such as thyme, rosemary, or cayenne pepper.
- You can serve the fried mushrooms with a dipping sauce, such as ranch or aioli.
Tips and tricks:
- Make sure the oil is hot enough before adding the mushrooms to prevent them from becoming greasy.
- Do not overcrowd the skillet with too many mushrooms at once, as this will lower the temperature of the oil and result in soggy mushrooms.
Storage instructions:
- Fried mushrooms are best served immediately, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the fried mushrooms, place them on a baking sheet and bake in a preheated 350°F oven for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the fried mushrooms on a platter with a sprig of fresh sage for garnish.
Garnishes:
- Fresh sage leaves
Pairings:
- This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots
- Mashed potatoes
Troubleshooting advice:
- If the mushrooms are not crispy enough, increase the heat of the oil or fry them for a longer period of time.
Food safety advice:
- Make sure to clean the mushrooms thoroughly before cooking to remove any dirt or debris.
Food history:
- Fistulina Hepatica mushrooms are also known as "beefsteak mushrooms" due to their meaty texture and flavor.
Flavor profiles:
- The fried Fistulina Hepatica mushrooms have a crispy exterior and a meaty, umami flavor. The garlic and sage add a savory and aromatic element to the dish.
Serving suggestions:
- Serve the fried mushrooms as an appetizer or as a side dish to a main course.
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