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Baked Mushrooms | Crispy & Golden Brown
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30 min
Quick
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!
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.
Chef's tip
The splash of beer in the egg ensures a particularly airy breading – the carbonation makes the coating wonderfully crispy.
Serve the baked mushrooms classically with tartare sauce and parsley potatoes.
Ingredients
Nutritional values
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