Recipe Centre
Batter-fried stuffed mushrooms
Ingredients
18
fairly large fresh button mushrooms
BATTER
125 ml
beer
125 ml
milk
1
egg, beaten
115 g
cake flour
5 ml
mixed dried herbs
3 ml
salt
freshly ground black pepper
pinch ground ginger
STUFFING
125 g
bacon (chopped or minced)
75 ml
fresh breadcrumbs
50 ml
yoghurt
1
egg, beaten
20 ml
chopped chives
2 ml
dried sage or thyme
freshly ground black pepper
Method:
Combine all the ingredients for the batter and beat until it is the consistency of thick cream. Allow batter to stand for 1 hour. Remove mushroom stems and reserve. Wipe mushroom stems with a damp cloth. Chop stems finely or grate on coarse grater. Add remaining ingredients for the stuffing and blend well. Fill each mushroom cap with a heaped tablespoon of stuffing, smoothing the top. Dip the stuffed mushrooms in the batter and fry in deep oil for 4 minutes until golden brown. Remove with a slotted spoon and drain on paper towelling. Serve with tartare sauce as a starter. The bacon can be replaced with any leftover meats such as turkey or ham.
Serves 4-6.
Recipe From : Ideas
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