Champignon fries with yogurt sauce
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Many of us love stir-fries, despite their lack of nutritional value, so to speak. I found a mushroom recipe in Jamie's Magazine that I hope will interest you. Jamie recommends they be served with lemon-garlic mayonnaise, and I decided to make a sauce that makes a great dressing for spring salads. Try it, it's unparalleled! The mushrooms are crispy on the outside and tender on the inside!
Ingredients for mushroom fries with yogurt sauce:
- Champignons - 250 g
- Chicken egg - 1 pc
- Wheat flour / Flour - 5 tablespoon
- Breadcrumbs / Breadcrumbs - 100 g
- Yogurt (Sauce) - 200 g
- Olive oil (Sauce) - 4 tablespoon
- Chili pepper (Sauce) - 0.5
- Lime (Sauce. Whole lime zest, juice of half a lime.) - 1 pc
- Mint (Leaves for sauce) - 1 handful.
- Parmesan (Grated. 2 tablespoon in sauce, 2 to serve) - 4 tablespoon
- Sunflower Oil (For stir-fry)
- Salt
- Parsley (Optional) - 2 handfuls.
How to cook mushroom fries with yogurt sauce step by step with photos
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Here's the beauty that we're going to use. |
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Cut mushrooms in slices, about half a centimeter each. |
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Moisten them lightly with water, put them in a sachet with flour and salt, and shake well. |
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Then dip them in lightly beaten egg and roll in breadcrumbs. Put them on a parchment-lined board and put in the freezer for 30-40 minutes. |
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While the mushrooms are resting we make the sauce. Mix all the ingredients in a blender, salt to taste. If using lemon, adjust the amount of juice as you. к. It's sourer than lime. |
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You take the mushrooms and deep fry them in the fryer for a couple of minutes. |
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Drain them on a sheet of paper towel to get rid of the fat. |
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We serve sprinkled with salt, grated parmesan and chopped parsley. Delicious, check it out! |
Salt, Flour, Wheat Flour, Grilled, Yogurt, Olive Oil, Eggs, Parsley, Breadcrumbs, Mushroom, Parmesan, Crunchy, Chili Pepper, Mint, Lime, Sunflower Butter, appetizers, Appetizers with Mushrooms
