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Baked Mushrooms | Crispy & Golden Brown

Name: Baked Mushrooms | Crispy & Golden Brown
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Österreichische Küche
Ingredients: 600 g fresh whole white mushrooms; 400 g classic breadcrumbs; 200 g plain wheat flour; 2 free-range eggs M; 50 ml light beer; 1 l sunflower oil for frying; 1 pinch fine iodized table salt

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30 min

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Gurkerl Küche

Knusprig, goldbraun und unwiderstehlich: Gebackene Champignons sind ein echter Klassiker der österreichischen Küche. Ob als herzhafter Snack, Vorspeise oder leichtes Hauptgericht – mit der richtigen Panier und einem Schuss Bier im Ei werden sie besonders kross. Am besten schmecken sie frisch aus der Pfanne mit einer cremigen Sauce Tartare!

Ingredients

Price per portion:€ 1.59

Ingredients

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Button mushrooms 600 g Champignons weiß ganz frisch

Breadcrumbs, classic 400 g Semmelbrösel klassisch

Plain wheat flour 200 g Weizenmehl glatt

Free-range eggs, size M 2 Eier Freilandhaltung M

Dark beer 50 ml Helles Bier

You probably have at home

Sunflower oil 1 l Sonnenblumenöl zum Frittieren

Fine salt 1 Prise Speisesalz fein jodiert

Preparation method

Preparation & Breading

Carefully clean the mushrooms (do not wash them, as they will absorb water). Trim the stems slightly if necessary.

Prepare three deep plates for the breading station: Fill the first with wheat flour. In the second, whisk the eggs well with a pinch of salt and the light beer. Fill the third plate with breadcrumbs.

One by one, first coat the mushrooms in flour (tap off excess flour), then dip them in the egg-beer mixture, and finally coat them in breadcrumbs. Do not press the breading too firmly.