I tell you how to properly fry the mushrooms in breadcrumbs so that they retain their shape, remain juicy and well fried. It's not difficult at all, so you will surely succeed! I prefer to serve mushrooms with garlic sauce.
Ingredients
- Champignons - 200 g
- Chicken eggs - 2 pieces
- Milk - 100 ml
- Flour - 50 g
- Breadcrumbs - 50 g
- Vegetable oil - 250 ml
- Salt - 1 tsp.
- Ground black pepper - to taste
Step-by-step cooking recipe
Wash the mushrooms from the dirt and cut them into large pieces. Small champignons can be left whole.
Boil the mushrooms for 10 minutes after boiling in lightly salted water.
Beat eggs with milk, salt and pepper until light foam.
Send the champignons to the egg batter, then to the flour, again to the egg and to the breadcrumbs.
Fry in plenty of oil until golden, then put on paper napkins.
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