Stuffed Mushrooms Deep Fried Food

STUFFED MUSHROOMS - DEEP FRIED

Steps:

• Clean mushrooms by wiping with a damp cloth.
• Remove stems, chop stems finely and transfer to large bowl.
• Finely chop pork, water chestnuts, onions, pepper and celery with sharp knife or in food processor.
• Add to chopped mushroom stems.
• Add cornstarch, ginger, sherry, soy and hoisin sauces and egg white.
• Mix well.
• Spoon pork mixture into cavities of mushroom caps, mounding mixture in center.
• Heat oil in wok over high heat until it reaches 375ºF.
• Prepare batter.
• Carefully dip mushrooms in flour, then in batter, coating completely.
• Fry 6 to 8 at a time in hot oil until golden, about 5 minutes.
• Drain on absorbent paper.
• For batter:.
• Combine cornstarch, flour, baking powder and salt in bowl.
• Blend in milk and water.

STUFFED MUSHROOMS

Steps:

• Preheat the oil to 300 degrees F in a deep pot or deep-fryer.
• Remove the stems from the mushrooms and then stuff each mushroom with 1 to 1 1/2 ounces of sausage.
• Create a standard breading station in 3 separate 8-by-8-inch pans: Combine the flour, 1 tablespoon salt and 2 teaspoons pepper into the first pan. Whisk together the eggs and the milk in the second pan. Place the breadcrumbs in the third pan.
• Dredge each of the stuffed mushrooms in the flour, coat with the egg wash and then with the breadcrumbs.
• Fry the mushrooms, in batches if necessary, until golden brown and the sausage is fully cooked, 8 to 10 minutes.
• Heat the Tomato Sauce in a saucepan. Spoon 1/4 cup sauce onto the center of each plate. Arrange 3 fried mushrooms on top of the sauce. Garnish each plate with chopped parsley and Parmesan.
• Combine the whole tomatoes and their liquid, the olive oil, onion, basil, oregano, salt, pepper and 4 cloves garlic in a large bowl or 2-gallon container and puree with an immersion blender until smooth.
• Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium, add the grapeseed oil and remaining 4 cloves garlic and quickly saute. Add the diced tomatoes and saute for 1 to 2 minutes. Add the pureed tomato sauce and bring to a simmer. Cook for 15 minutes, remove from the heat. Bring back to a simmer when you are ready to plate. Yield: 6 servings

DEEP FRIED STUFFED MUSHROOMS

Steps:

• Mix the cream cheese, garlic, herbs and salt and pepper together in a small bowl.
• Gently wipe each mushroom with a damp paper towel to remove debris.
• Remove stems from each mushroom by wiggling stem back and forth. It will loosen and come right out.
• Stuff each mushroom with about a teaspoon of the cream cheese mixture.
• Now, put the flour, the eggs, and the breadcrumbs in their own separate bowls.
• Dip each mushroom first in the flour, tapping off the excess, next in the eggs to coat and then coat evenly in the breadcrumbs.
• Heat the oil to 375 in a deep fryer if you have one or, use a medium size pot and heat about 2 inches of oil in your pot till hot. Test by dropping a 1 inch piece of bread in the oil. If it sizzles and turns brown in a minute, the oil is ready.
• Put 5 or 6 mushrooms in the hot oil and cook until golden brown, turning them over to brown evenly. This will take about 2 minutes per batch.
• Continue until all the mushrooms are done.
• Serve with a squeeze of lemon or a creamy dipping sauce. See Kate's Tips for an easy mustard sauce.

DEEP-FRIED MOREL MUSHROOMS

Steps:

• Place morels in a large bowl of warm salted water and leave to soak, about 30 minutes. Drain.
• Combine flour, cracker crumbs, paprika, black pepper, cayenne pepper, oregano, thyme, and cumin in a large resealable plastic bag to make breading mix.
• Whisk milk and egg together in a small bowl.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Dip mushrooms, a few at a time, into milk mixture. Toss in breading mix until coated; shake off excess.
• Fry breaded morels in the hot oil, working in batches, until dark brown and crispy, 2 to 3 minutes per side. Drain on paper towels.

STUFFED MUSHROOMS

Steps:

• Heat oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a baking tray top-side down.
• Fry the lardons for 8-10 mins until just starting to crisp up, then finely chop the shallot, mushroom stalks and garlic. Add to the bacon and fry on a moderate heat for about 5 mins until all the ingredients are cooked.
• Take off the heat and add the breadcrumbs and sage, then stir to make an even mixture. Spoon into the hollows of the mushrooms and sprinkle with the grated cheese.
• Bake for approximately 8-10 mins until the cheese has melted. Serve with crusty bread and a green salad.

FRIED MUSHROOMS WITH DIPPING SAUCE

Steps:

• Combine bread crumbs, Parmesan cheese, garlic powder, parsley, and salt in a zip-top bag.
• Beat egg in a large bowl. Add mushrooms and toss until well coated. Place one mushroom in the bag, seal, and shake to coat. Repeat with remaining mushrooms.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Deep-fry mushrooms until golden brown, about 5 minutes. Remove to a paper towel lined plate to cool and drain.
• Crush garlic cloves into tartar sauce and mix well. Place into a small dish and serve alongside mushrooms for dipping.