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Fried mushrooms

Simple recipe, also in air fryer

by Ada Parisi
5 min read
Funghi porcini fritti

When simplicity is charged: fried porcini mushrooms, simply Wrapped in a thin layer of semolina, with a yoghurt and lime sauce that, with its acidity degrease the mouth from frying. I might as well say no more, but I will add that for this recipe that tastes of the woods, you really need the porcini mushrooms, because with other fungi are not the same. The choice of using just the grits, and not a normal breaded with flour, egg and breadcrumbs, is obviously due to the need not to cloak or not mortify the aroma and flavor of raw. Once you try the fry with semolina, I'm sure you will not look back.

Obviously, You can also prepare these fried porcini mushrooms in the air fryer.

The sauce, among other things, good for any frying, because it is prepared in a minute and it's so good that you will never tire. Serve the fried porcini mushrooms as an appetizer to friends with the usual glass of excellent sparkling wines (Franciacorta, Prosecco Doc or Docg, Trento Doc, etc.), even in a mini buffet of appetizers for Christmas or new year, will be a great start to your new year… Do not forget to have a look, since we are in the right season, all my RECIPES WITH MUSHROOMS. Like the yummy ones WHITE LASAGNE WITH MUSHROOMS or the MUSHROOMS AU GRATIN IN THE OVEN. Have a good day!

Funghi porcini fritti

FRIED PORCINI MUSHROOMS (easy recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )

Ingredients

600 grams of mushrooms (Boletus edulis)

durum wheat

Fleur de Sel or Maldon salt

peanut oil for frying

200 grams of thick Greek yogurt

juice and lime zest

extra virgin olive oil

salt and pepper

a bit 'of Tabasco (Optional)

Procedure

Prepare fried porcini mushrooms is easy. First you need to clean the porcini mushrooms well from the soil residue using a mushroom brush and a soft sponge slightly soaked in water. Remove the end of the stem and dab the mushrooms well.

Slice the porcini mushrooms into slices about one and a half centimeters thick and dip them on each side in the semolina. Fry the mushrooms in plenty of oil and dry the excess oil on absorbent paper, then season with Fleur de Sel or Maldon salt.

For the sauce To be served with fried porcini mushrooms, work the yogurt in a bowl until creamy, then add the extra virgin olive oil flush, the lime juice, the tabasco and salt (you choose the amount according to your taste and, I recommend, try always) and finally the grated rind of lime.

Serving freshly fried porcini mushrooms with yoghurt sauce, and Bon Appetit!

Note

THE SUGGESTION: If you do not like acidic sauces and very accentuated contrasts, you can serve fried porcini mushrooms with a simple herb mayonnaise.

MATCHING: We suggest a classic method of Trentino: the Trento Doc brut of the company Letrari, made from Chardonnay and Pinot Noir. Her perfume range from exotic fruits to the Lees; her delicate and elegant and delicate, balanced taste, let you appreciate these fried mushrooms. Serve about eight degrees temperature

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2 comments

Ida 6 November 2023 - 13:53

An easy and tasty recipe thank you

Reply
Ada Parisi 6 November 2023 - 19:14

Thank you. Have a good evening, ADA

Reply

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