Description
Champignons de Paris entiers, panés dans une chapelure dorée et croustillante, frits ou cuits au four, servis en bouchées apéritives avec sauce.
Ingredients
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500 g fresh mushrooms (e.g., white button or cremini)
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2 eggs, beaten
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60 g all-purpose flour
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100 g breadcrumbs (panko for extra crunch or classic)
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50 g grated parmesan (optional but delicious)
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1 tsp garlic powder
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1 tsp paprika
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Salt and pepper, to taste
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Vegetable oil for frying (sunflower, canola, or neutral oil)
Instructions
1. Prepare the mushrooms
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Clean mushrooms gently with a damp cloth or paper towel (avoid soaking them in water).
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Trim stems if necessary but keep mushrooms whole for the best bite.
🔹 2. Set up breading station
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Bowl 1: Flour
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Bowl 2: Beaten eggs
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Bowl 3: Breadcrumbs + grated parmesan + garlic powder + paprika + salt & pepper
🔹 3. Bread the mushrooms
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Roll each mushroom in flour → then egg → then breadcrumb mixture
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Press lightly to make the coating stick
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(Optional but recommended): Place them on a tray and refrigerate 15–20 minutes to set the coating
🔹 4. Frying
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Heat oil in a deep pan or fryer to 170–180°C (340–355°F)
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Fry mushrooms in batches for 3–4 minutes until golden and crispy
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Remove and drain on paper towels
🔹 5. Serve
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Serve hot with your favorite dipping sauces:
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Garlic aioli
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Spicy tomato sauce
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Yogurt and herb dip
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