RomanItalian
Fried Mushrooms
by Cucina con Ruben · 548K subscribers on YouTube
Crispy fried porcini, galletti, and Asian mushrooms with a special herb and pecorino cheese breading.
- Difficulty
- easy
Ingredients
13 items- Porcini MushroomsFresh porcini mushrooms
- Galletti MushroomsChanterelle mushrooms
- Asian MushroomsAsian mushrooms (e.g. shiitake)
- EggBeaten for egg wash
- SaltTo taste
- PepperTo taste
- Pecorino RomanoGrated, added to egg and over the finished fry
- PankoFor the breading
- BreadcrumbsCoarse cut breadcrumbs
- Dried ThymeDried thyme for the breading
- Dried RosemaryDried rosemary for the breading
- FlourFor the first coating
- Frying OilAbundant oil for deep frying
Method
- Clean the mushrooms by scraping away all the dirt.
- Wipe them quickly with a damp cloth, preferably treated with lemon, to remove excess dirt.
- Slice the porcini mushrooms into wedges and cut the Asian mushrooms in half or wedges.
- Gently tear the galletti mushrooms apart by hand.
- Whisk the eggs with salt, pepper, and a generous amount of grated pecorino cheese.
- Prepare the breading by mixing panko, coarse breadcrumbs, dried thyme, and dried rosemary.
- Coat the mushrooms first in flour, then in the beaten egg mixture, and finally in the breading.
- Heat abundant oil to 180°C to ensure a dry fry.
- Fry the mushrooms quickly until golden brown, then drain and top with extra grated pecorino cheese.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
