Ingredients:
- 200 g porcini mushrooms
- 40 g breadcrumbs
- 20 g hazelnuts
- 20 g nachos
- 5 sprigs of marjoram
- 1 sprig of rosemary
- 1 egg
- Flour
- Extra virgin olive oil
- Half a teaspoon of Jalapeño powder no. 5
- Salt
To prepare delicious battered mushrooms, start by selecting 200 g of fresh porcini mushrooms, which will bring a unique flavor to your dish. For the coating, blend together 20 g of hazelnuts and 20 g of nachos until you achieve a fine consistency. Mix this blend with 40 g of breadcrumbs to create a crunchy and flavorful base.
Take 5 sprigs of marjoram and one sprig of rosemary, then finely chop the leaves. Add the herbs to the breadcrumb mixture, along with half a teaspoon of Jalapeño powder no. 5 for a touch of spiciness that will enhance the flavors.
Now, let's prepare the porcini: clean the mushrooms by removing the top layer of dirt from the stems using a vegetable peeler. Use a sponge or a damp cloth to gently clean the caps. Once ready, cut the porcini in half lengthwise and proceed with the flouring.
Take an egg and beat it in a bowl. Dip the mushroom halves first in the flour, then in the beaten egg, and finally coat them in the breadcrumb mixture. Heat plenty of extra virgin olive oil in a pan to 170 °C and fry the battered mushrooms for 2-3 minutes, until they are golden and crispy.
Once fried, drain them on paper towels to remove excess oil and lightly salt them. Serve immediately, hot and crispy, perhaps accompanied by a sauce for a contrast of flavors. These battered mushrooms will make a perfect appetizer or a delicious snack to enrich your autumn evenings! Enjoy your meal!
