Preparing the mushrooms
Clean the mushrooms with the vegetable knife and rub their handles with kitchen crep. Cut the mushrooms into thin slices.
Deep-fried porcini mushrooms
200g
fresh porcini mushrooms
1
egg
3 tablespoons of
milk
1 cup
of flour
1 cup
of breadcrumbs
oil used for deep-frying
1 teaspoon
of salt
2 pinches
of white pepper
100g
1 serving
Brennwert
991 kJ
7615 kJ
236 kcal
1818 kcal
Fett
1.9 g
14 g
davon gesättigte Fettsäuren
0.5 g
3.9 g
Kohlenhydrate
45 g
349 g
davon Zucker
2 g
15 g
Protein
8.6 g
66 g
Salz
0.7 g
6.1 g
Deep-fried porcini mushrooms
description & times
Mushroom dishes are very important in Austrian cuisine. Porcini mushrooms, which can be found in the woods from the summer until late autumn, coated and deep-fried, are an autumn highlight. They match very well with Tartare sauce or cranberry jam.
Mixing egg with milk
Fill a pan three fingers high with fat and heat it. Put the egg in a bowl, whisk it with milk and season the mixture with salt and pepper. Prepare the breadcrumbs and the flour for the panade in several plates.
Applying the panade
Coat the porcini mushrooms in flour, use a fork to pull them through the egg, and finally coat them in the breadcrumbs.
Deep-frying
During the frying process, turn over and over again.
Letting them drain
Let the porcini mushrooms drain on a paper towel.
Deep-fried porcini mushrooms
Serve the deep-fried porcini mushrooms as long as they are hot with a dip like Tartar sauce or cranberry jam.
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