Forest russula can only be collected during warm, rainy periods. Today you can buy artificially grown champignons in winter and summer. Trade counters are replete with offerings of white delicacies.

Select fresh specimens with no visible spots on the caps. Avoid purchasing lethargic or damaged specimens. Don't take risks buying wild mushrooms from random sellers. Select the necessary products and start creating a savory delicacy.

Ingredients:

  • champignon caps - 3-4 pieces;
  • table salt - ¼ teaspoon;
  • chicken egg - 1 piece;
  • refined vegetable oil - 100-150 milliliters;
  • breadcrumbs - 100 grams;
  • flour - 1-2 tablespoons.

How to cook champignon schnitzel

Select large mushrooms. Wash and clean the champignons collected from the forest thoroughly. If you have cultivated mushrooms, they are usually very clean and don't need to be washed. Simply remove the skin from the caps and separate the stems. The latter can be used for soups.

Using a sharp knife, make longitudinal and transverse cuts on the surface of the cap. Since the material you are working with has a sloping, rounded shape, it will need to be slightly adjusted so as not to crumble the fragile workpieces when leveling.


Release the eggs into a convenient bowl, add salt and lightly beat with a fork or whisk until smooth. Place the flour in a bowl of suitable size. Place breading crumbs in a saucer. Next, dip each cap in flour, then dip it in egg wash and finally bread it in breadcrumbs.



Place in a frying pan with heated oil and fry the mushroom schnitzels until golden brown and crispy.

Place the finished products on a plate, previously covered with a paper towel to remove fat. Serve hot, although they are also delicious cold. Your favorite side dish of potatoes, vegetable salad and a glass of white wine are not a reason for a romantic dinner.

Bon appetit!



Step 1: prepare the mushroom caps.

To prepare breaded mushrooms, you will need large mushroom caps. Cut off the stems to the very base and use them to prepare another dish. Rinse the hats, dry them, sprinkle with salt and pepper, and then put them in the refrigerator for at least 1 hour.

Step 2: bread the mushroom caps.



Prepare two plates. Beat the eggs in one and add breadcrumbs to the other.
Remove the mushroom caps from the refrigerator and first soak them in the eggs, and then roll them in breadcrumbs so that the crumbs stick to the mushrooms on all sides.

Step 3: fry breaded mushrooms.



Heat oil for frying in a frying pan and add mushrooms coated in breadcrumbs. When the breading has set, the caps can be carefully turned over by first prying them off with a spatula.


Fry the mushrooms, turning occasionally, until nicely golden brown on both sides.


As soon as the breading is browned, cover the pan with the mushrooms with a lid and continue frying the caps like this. Fry for another 2-3 minutes on each side, opening the lid only to turn the mushrooms over.
Attention: If all the mushrooms do not fit in one pan, fry them in batches so that the caps do not interfere with each other.

Step 4: Serve breaded mushrooms.



Breaded fried mushrooms should be served hot, but not immediately as soon as you remove them from the frying pan, but a little later so that no one gets burned. As a side dish, everything is the same as what you would serve with meat cutlets: pasta, buckwheat, mashed potatoes, fresh vegetable salad, maybe even sauerkraut and pickled cucumbers. Very tasty and nutritious! Surprise your loved ones with such a simple and at the same time original dish.
Bon appetit!

You can also add fresh or dried herbs to the eggs for extra flavor.

An unusual appetizer, champignons in batter, can be either an original side dish or a separate dish. This is a real treasure for those who love mushrooms, as when cooked this way they come out very tasty and juicy. This appetizer can be consumed by vegetarians, although gourmets will also enjoy it. Serving the dish at a buffet will create a sensation among the guests.

The snack recipe includes the following products:

  • 400 grams of mushrooms;
  • egg;
  • a tablespoon of potato starch;
  • 5 tablespoons of wheat flour;
  • salt;
  • half a glass of vegetable oil.

Preparatory process

For cooking, you should buy fresh champignons. Externally, the pecheritsa should have a light color and a dense structure, be smooth and even. Such specimens make a delicious dish.

Initially, the champignons need to be washed well. You can even soak them in water for a while, then wipe each mushroom thoroughly. The next stage of cleaning: you need to take a small knife, with which you will remove the film from the base of the cap and stem of the mushroom. After cleaning all the stoves, they should be rinsed again.

If you purchased large champignons, then it is better to cut them in half. Small ones will cook whole.

Preparing the batter

Separate the white from the yolk. Then you need to grind the protein with a small amount of salt. Then pour 250 ml. boiled cold water, mix all ingredients. Sift the flour and add it to the resulting mixture. Stir the mass.

Due to the different levels of stickiness of flour, it is difficult to specifically indicate the required amount. However, at the end of cooking, the consistency of the batter should resemble liquid sour cream.

Liquid batter must be adjusted with flour, and vice versa, thick batter must be diluted with water.

At the last stage you need to add starch and mix everything.

Roasting stage

Take a roasting pan with high sides and add oil to about 1.5 centimeters high. Reheat over moderate heat. Then you should prick the champignon on a skewer, dip it well in the breading, and put the breaded mushroom in the roasting pan.

Fry the mushrooms in batter until golden brown.

Important! The product should be fried over moderate heat so that the batter does not burn and the mushrooms have time to fry.

The dish is served hot or warm. Although the batter looks hard on the outside, it is actually quite fragile and crunchy, and the pecheritsa inside are tasty and juicy.

Crispy mushrooms breaded with sesame seeds

The recipe consists of the following components:

  • Water – 250 ml.
  • Wheat flour – 170 grams.
  • Potato starch – 90 grams.
  • Large pecheritsa - 7 pieces.
  • Vegetable oil.
  • Sesame – 2 tablespoons.
  • Baking powder for dough - a teaspoon.
  • Salt.

Cooking steps:

  1. Sift flour, add starch, baking powder, sugar, salt. Mix all ingredients.
  2. Mix vegetable oil with water.
  3. Slowly stirring with a whisk, pour the liquid mixture into the dry ingredients.
  4. The breading should look like pancakes.
  5. Pour in sesame seeds, mix everything, put in the refrigerator for 15 minutes.
  6. Wash the pecheritsa, dry them, chop them crosswise into slices no more than 3 mm thick.
  7. Pour 300 ml into the roasting pan. oil, heat it up.
  8. Dip the mushrooms in the batter and place them in hot oil. Fry until golden brown, about 4 minutes.

After cooking, place the champignons on a paper towel to drain excess fat.

Mushrooms breaded with breadcrumbs

The recipe includes the following products:

  • 200 grams of pecherits;
  • 2 eggs;
  • 100 ml. milk;
  • 50 units of flour;
  • 50 units of breadcrumbs;
  • 1 – 2 cups vegetable oil;
  • spices.

Wash the pecheritsy, peel and cook. Beat the eggs, then add the milk. Mix. Place the prepared mushrooms into the prepared mixture. Next you need to roll them in flour. Then dip the champignons again in the egg mixture, and then in the breadcrumbs. Heat the oil and lower the pecheritsy. Fry until a golden crust forms.

Serve the appetizer hot, adding fresh herbs.

Breaded mushrooms with cheese and beer

The snack recipe consists of the following set of products:

  • 500 grams of champignons;
  • 2 eggs;
  • 100 units of flour;
  • 250 ml. beer;
  • 100 units of cheese;
  • vegetable oil;
  • spices.

Wash and dry medium-sized mushrooms.

Batter recipe.

Beat the eggs, then pour in 1 tablespoon of vegetable oil and stir. Sift the flour, add beer to it. Pour the mixture into the egg. Grate the cheese and send it there. Add salt to the resulting batter and mix everything well.

Heat the oil. Dip mushrooms in batter and fry. Place the finished champignons on a towel to drain the oil.

When preparing, wheat flour can be replaced with corn flour, and beer with dry wine. Then the snack will acquire a more subtle aroma and taste.

Champignons in batter without eggs

Crispy breaded champignons - a recipe from French cuisine.

This is a classic snack that can often be found in small restaurants in many provinces of France. Most often, mushrooms in batter are prepared in Provence, in the south of the country.


Among the ingredients of the original recipe you can find eggs, less often cheese. We will improve the dish a little, making it kinder, vegan, but no less tasty, excluding eggs and other animal products from the list.

To prepare breaded mushrooms, use only champignons or russula, as the cooking time for this dish is no more than 30 minutes. Some mushrooms can be dangerous, so choose them carefully. Royal champignons are the best option!

The batter for juicy mushrooms will be prepared without eggs, just flour and water. These two ingredients are enough to create a golden, crispy crust.

We will need:

  • 300 gr. fresh champignons
  • breadcrumbs
  • salt pepper
  • grill grate or oven or fryer
  • vegetable oil (if deep-frying)
  • wooden sticks or skewers

Breaded champignons

First you need to prepare the batter. To do this, mix water with flour until it reaches the consistency of sour cream. You need to beat thoroughly so that there are no lumps left. There are no exact proportions of the ratio of flour and water, since everything depends on the type of flour. Simply pour a little water into the flour and start mixing gradually, adding water a little at a time until the batter is smooth and homogeneous. Don’t forget to salt the batter well, since we don’t salt the mushrooms.


Wash the mushrooms and dry with a clean towel. No need to boil!

Dip the champignons into the batter and then into the breadcrumbs so that the batter “sets” and stops dripping from the mushrooms. Then the champignons must be placed on a grill grate or on a baking sheet covered with foil. If you are preparing a deep-fried dish, you will need about 100 ml. vegetable oil.

The most convenient option is to bake the mushrooms in the oven until golden brown.


As soon as the breadcrumbs are browned, the champignons are ready. The mushrooms will remain very juicy inside and will not lose their flavor. And the crispy crust perfectly complements the delicate taste of the champignons.


Champignons in batter are ready! You can string the mushrooms onto sticks and serve with or other sauce to taste.


Bon appetit!

Dishes made from champignons have become popular recently. This is not surprising, because they are very tasty and quick to prepare. Modern housewives already know a great many recipes from these wonderful mushrooms - each of these recipes is attractive in its own way. I suggest you add a recipe for battered mushrooms to your collection of culinary delights. Champignons in batter will easily take root on your holiday table, but the mushroom appetizer won’t last long on it! After spending just twenty minutes in the kitchen, you can please your guests with a new dish, for which they will definitely be grateful to you.

Mushrooms in leisonne can be additionally rolled in breadcrumbs before frying.

how to cook champignons in batter recipe

Ingredients:

  • 300 grams of medium-sized champignons,
  • 2 eggs,
  • 4 tablespoons flour,
  • 50 grams of warm water,
  • half a teaspoon of salt,
  • you can use seasonings for mushrooms,
  • vegetable oil and a little butter - for frying.

Cooking process:

First, wash the mushrooms and boil them in boiling salted water for 10 minutes. Remove the champignons with a slotted spoon and transfer to a bowl. When they have cooled a little, we will cut them into 2 or 3 (if the mushroom is large) parts.

Let's prepare a batter from eggs, salt, water and flour. To do this, beat the eggs into a deep bowl, add the rest of the ingredients and beat everything well with a whisk. I used water, you can make a batter with milk or mayonnaise.

Place a frying pan on the fire, heat it up, pour in vegetable oil and add a piece of butter.

Alternately dip the chopped mushrooms in the batter on all sides and place in a frying pan over medium heat. Fry for five minutes on each side. After frying, I recommend placing the mushrooms on a paper towel or napkin so that excess fat is safely absorbed and does not spoil the taste of the dish.

After this, transfer the mushrooms to a suitable dish. You can sprinkle them with grated cheese on top, which will melt on the hot mushrooms and give the dish an additional hint of flavor. You can serve champignons with low-fat sour cream, garlic sauce, sliced ​​fresh tomatoes, etc.


Yulia Kolomiets told us how to cook fried champignons in batter, with a recipe and photo from the author.