Ingredients with Measurements:
- 1 lb Fistulina Hepatica mushrooms
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 1/2 cup panko breadcrumbs
- 1/4 cup vegetable oil
- 2 shallots, thinly sliced
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet
- Tongs
- Paper towels
Step-by-step instructions:
1. Clean the Fistulina Hepatica mushrooms by wiping them with a damp paper towel. Cut them into 1/2-inch slices.
2. In a shallow dish, mix together the flour, salt, and black pepper.
3. In another shallow dish, beat the eggs.
4. In a third shallow dish, place the panko breadcrumbs.
5. Heat the vegetable oil in a large skillet over medium-high heat.
6. Dredge each mushroom slice in the flour mixture, then dip it in the beaten eggs, and finally coat it in the panko breadcrumbs.
7. Fry the mushroom slices in the hot oil for 2-3 minutes on each side, or until golden brown and crispy. Use tongs to flip them over.
8. Remove the fried mushrooms from the skillet and place them on a paper towel-lined plate to drain excess oil.
9. In the same skillet, sauté the sliced shallots until they are softened and lightly browned.
10. Serve the fried Fistulina Hepatica mushrooms topped with the sautéed shallots and chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for frying
- Medium heat for sautéing
Serving size:
- 4 servings
Nutritional information:
- Calories: 275
- Fat: 16g
- Carbohydrates: 24g
- Protein: 9g
- Fiber: 2g
- Sugar: 2g
Substitutions for ingredients:
- Instead of Fistulina Hepatica mushrooms, you can use any other type of mushroom.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or cornmeal.
Variations:
- Add garlic or other herbs to the sautéed shallots for extra flavor.
- Serve the fried mushrooms with a dipping sauce, such as aioli or ranch dressing.
- Use the fried mushrooms as a topping for a salad or sandwich.
Tips and tricks:
- Make sure to dry the mushrooms well before coating them in the flour mixture to ensure the coating sticks.
- Don't overcrowd the skillet when frying the mushrooms to ensure they cook evenly.
- Use a splatter screen to prevent oil from splattering while frying.
Storage instructions:
- Store any leftover fried mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftover fried mushrooms in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the fried mushrooms on a platter with the sautéed shallots and parsley sprinkled on top.
Garnishes:
- Sprinkle extra chopped fresh parsley on top of the fried mushrooms for added color and flavor.
Pairings:
- Serve the fried mushrooms with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Mixed greens salad with a vinaigrette dressing
Troubleshooting advice:
- If the coating is not sticking to the mushrooms, try patting them dry with a paper towel again before coating them in the flour mixture.
Food safety advice:
- Make sure to cook the mushrooms to an internal temperature of 160°F to ensure they are safe to eat.
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, earthy flavor. The sautéed shallots add sweetness and the parsley adds freshness.
Serving suggestions:
- Serve the fried mushrooms as an appetizer or a side dish.
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