FRIED MUSHROOMS RECIPE I Tastes Like Turkish Style Fried Mussels

#friedmushrooms, #friedmushroomrecipe, #mushroomeasysnack

FRIED MUSHROOMS RECIPE I Tastes Like Turkish Style Fried Mussels

Music: Santa Lucia - Neapolitan Song
Piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you my fried mushrooms recipe. It's easy to make and tastes so yummy. Whenever my hubby eats this snack, he thinks it tastes like Turkish style fried mussels. I serve fried mushrooms with a simple sauce on the side, but if you serve it with a tartar sauce, then it tastes even more like fried mussels. You can also thread them on a skewer, then fry. Hope you give it a try.

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INGREDIENTS
1 pack (400 gr./0.88 pounds) mushrooms
50 gr. (0.11 pounds) cheddar cheese
1 garlic clove
1 tbsp butter
2-3 tbsp flour
1-2 eggs
1 cup breadcrumbs
Dried thyme, ground turmeric
Salt & pepper
1 cup sunflower oil, to fry

DIRECTIONS
Remove stems from the mushrooms and reserve the stemps for another use.
Such as mushroom soup.
Rinse mushroom caps to remove any dirt then drain.
Squeeze 1/2 fresh lemon juice on top, toss and set aside.
Cut cheese into fine cubes, so that they fit into the natural gap of the mushrooms.
Peel the garlic clove and slice.
Transfer the garlic with 1 tbsp butter into a large pan.
Heat over medium low heat.
Place mushrooms in the pan, gap side down.
Cook for about 4-5 minutes, or until all their juices have been released and evaporated.
Gently shake the pan occasionally.
Then reduce heat to the lowest possible setting.
Remove and discard garlic slices.
Turn mushrooms up side down.
Sprinkle a pinch of salt, black pepper and thyme on top.
Place one cheese cube, into each mushroom gap.
Cover and cook for about 1-2 minutes, or until the cheese melts.
Turn off the heat.
If desired, you can serve them at this point, they taste so good.
Transfer mushrooms to a plate lined with paper towels, set aside until needed.
Place 2-3 tbsp flour in a bowl, sprinkle a pinch of salt and pepper, mix.
Crack 1-2 eggs into another bowl, sprinkle a pinch of salt and pepper, beat.
Add 1 cup breadcrumbs into a third bowl.
Add a pinch of salt, pepper and 1/2 tsp turmeric for a nice color, mix.
Working in batches, lightly coat mushrooms with flour and shake off any excess flour.
Dip mushrooms into egg wash, coating all sides, drain off any excess.
Then gently coat both sides and all edges with breadcrums, transfer to a plate.
Repeat the same until all is done.
If desired, you can double-coat them (a second egg wash and second coating of crumbs), to prevent cheese from leaking.
Heat 1 cup oil in a large pan, over medium heat.
Once sizzling, reduce the heat a bit.
Carefully transfer mushrooms into the pan.
Fry them turning once, until golden brown, about 2-3 minutes per side.
Remove from the pan and place on a plate lined with paper towels to drain excess oil.
To make the sauce: Combine 1 tbsp ketchup with 3-4 tbsp mayonnaise, mix.
Serve immediately and enjoy.
An amazingly delicious snack, and keeps you full for hours.

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