Batter-fried stuffed mushrooms

Ideas
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (16)

18.00 button mushrooms — fresh, large
BATTER
125.00 ml beer
125.00 ml milk
1.00 eggs — beaten
115.00 g flour — cake
5.00 ml dried mixed herbs
3.00 ml salt
black pepper — freshly ground
ginger — ground
STUFFING
125.00 g bacon — chopped or minced
75.00 ml breadcrumbs — fresh
50.00 ml yoghurt
1.00 eggs — beaten
20.00 ml fresh chives — chopped
2.00 ml dried sage — or thyme
black pepper — freshly ground
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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.



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