The mushroom is not characterized by having an incredible, unparalleled, unforgettable flavor. However, if it is given a good seasoning or the correct cooking method is applied, it can be a valuable ingredient in the kitchen. This time we submit it to a flour remedy, breadcrumbs and egg and a subsequent frying, of which we get a good final result: they are crispy on the outside and juicy inside.
To give a little more grace to the matter we add spices to the beaten egg where the mushrooms will pass. Our combination consists of dry oregano, paprika de la vera, garlic powder and pepper, but are perfectly interchangeable by others. As accompaniment we recommend that you choose a sauce of your preference, in our case we prepare a mayonnaise with fresh herbs and chopped caps, lemon zest and black pepper.
Ingredients
For 3-4 people as an appetizer
- 250 g of mushrooms (about 15 units)
- 1 egg m
- 50 g of breadcrumbs
- 50 g of wheat flour
- ½ teaspoon of garlic powder
- ½ teaspoon of sweet or spicy vera paprika
- 1 teaspoon of dry oregano
- Fine salt
- Black pepper
- Swiller oil or soft olive oil for frying
Instructions
Clean mushrooms with kitchen paper. Cut the end of the feet if it is dry or hard. Place them on a plate and salt and pepper.
Beat the egg in a bowl. Add the spices, salt and pepper, and mix.
In two other bowls place the breadcrumbs and the flour.
Heat the oil over medium heat in a saucepan trying to be two deep fingers.
Pass the mushrooms, one by one, first for flour, then by egg and then by breadcrumbs so that they are well covered. It is advisable to use forks to manipulate them.
Fry the mushrooms battered in the oil until they are well golden. Remove on a plate with kitchen paper.
Serve hot accompanied by mayonnaise or any sauce at choice.
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https://elpais.com/gastronomia/el-comidista/2025-05-29/champinones-rebozados.html
