Recipe Mushrooms in batter with sweet and sour sauce – Italian Cuisine

Recipe Mushrooms in batter with sweet and sour sauce

  • 300 g White wine vinegar
  • 200 g Fresh porcini mushrooms
  • 200 g Carbonated water
  • 150 g Finferli
  • 150 g flour
  • 100 g Champignon
  • 100 g Mushroom mumps (Pleurotus ostreatus)
  • 100 g Sugar
  • 60 g Soy sauce
  • 2 pcs Eggs
  • Peanut oil
  • salt

Peel all the mushrooms, removing any remaining soil and brushing them gently; rinse them under running water for a few moments. Dry them with a cloth or kitchen paper.

Collect the vinegar and sugar in a saucepan and cook on the stove until it begins to color (it will take at least 15-16 ’). Remove the pan from the heat and add the soy sauce (sweet and sour soy sauce). Separate the yolks from the whites, collecting them in two different bowls. Beat the egg yolks with the flour, then add the carbonated water.

Whip the egg white with 4 g of salt. Gently combine the two compounds (batter). Cut the mushrooms into medium-sized touches, dip them in the batter, drain well and fry them in abundant boiling peanut oil until golden brown. Drain on kitchen paper and sprinkle with salt.

Arrange the mushrooms in batter on a sheet of straw paper and then on the serving dish, decorate with tufts of curly parsley and serve immediately with the sauce separately.

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