Champignon mushrooms in batter: how to cook in a frying pan and deep-fried, recipes with photos

Recipe 2: champignons in batter (step-by-step photos)

Champignons in batter will be an excellent appetizer for any event. The advantage of this snack is that it is also quite quick to prepare. For cooking, you can use both raw (in our case) and canned champignons.

• Champignons 800-900 g
• Vegetable oil 150-200 ml
• Egg 2 pcs.
• Hard cheese 100 g
• Milk 1/2 cup
• Flour 3/4 cup
• Salt 1/2 teaspoon

Since we will be using raw champignons, we need to pre-cook them. To do this, place the prepared mushrooms in a pan of salted water (rinse thoroughly in advance under running water), they must be completely immersed in water and bring them to a boil. If desired, you can add peppercorns and bay leaves to the pan. Continue cooking the mushrooms over low heat for 10 minutes until they are soft.

Then place the mushrooms in a colander and wait until all the water has drained from them. Place the cooked champignons on a plate. If you are using pickled mushrooms, then no action is needed, just remove the champignons from the jar.

Prepare the batter: mix eggs, milk, flour, grated cheese and salt. It should be a liquid dough.

Dip the mushrooms in batter and place in a frying pan with preheated sunflower oil.

Fry the champignons on all sides until golden brown. Bon Appetit everyone!!!

Champignons fried in batter in a frying pan

Prepare fried champignons in batter as a hot appetizer; you can serve these mushrooms as a side dish.

• 400 gr. champignons;
• 1 egg;
• 1 heaped tablespoon;
• 5 tablespoons flour;
• salt, black pepper to taste;
• 0.5 cups vegetable oil.

Wash the champignons thoroughly and dry. If the mushrooms are large, then cut them in half or into quarters; leave small mushrooms whole.

Break the egg as carefully as possible and separate the white. Grind the yolk with a pinch of salt, add water, stir. Add flour and starch. Separately beat the egg whites and mix into the batter.

Advice! We adjust the amount of flour, focusing on the thickness of the dough. It should become similar in thickness to liquid sour cream.

Pour vegetable oil into a deep frying pan; the layer of oil should be about 1 cm. Prick the champignon on a fork, dip it in the batter and place it in the frying pan.

Fry over medium heat on all sides until golden brown. There is no need to turn up the heat on high, otherwise the batter will burn and the mushrooms will not have time to cook.

Recipe 3: champignons fried in batter in pieces

Champignons fried in batter according to this recipe acquire a unique taste and aroma. You can bake it in large pieces and halves of small mushrooms - it will be even more original. A very satisfying and nutritious dish - suitable for both an appetizer and a snack. Can be served with a spicy salad, which will add a piquant flavor to the dish.

• Premium wheat flour 170 grams
• Salt 1 teaspoon
• Water 250 grams
• Mushrooms 8 pieces
• Vegetable oil 150 grams
• Granulated sugar 3 grams
• Sesame 10 grams
• Baking powder 5 grams
• Potato starch 90 grams

Prepare all the necessary ingredients for cooking. You can take any mushrooms - if they are wild mushrooms, you need to be careful. They will need to be tested for suitability. First put them in boiling water and throw in the peeled onion. If the onion turns blue, then you have caught a poisonous mushroom. But the cooking principle remains the same.

Rinse the mushrooms well, remove the stem and peel off the cap from the top film.

For the batter, take a bowl and prepare the dry mixture. Add flour, starch, salt, a pinch of sugar, baking powder. Mix everything well into a homogeneous mass.

Then gradually pour a little vegetable oil and warm water into this dry mass, stirring evenly. The batter should not be liquid. The consistency should be like for pancakes.

Add sesame seeds to the prepared batter according to your taste. Mix well and refrigerate while you prepare the mushrooms.

Cut the washed mushrooms into pieces at your discretion. If you take small champignons for cooking, just cut them in half.

Take a frying pan and add enough vegetable oil to fry the mushrooms. Heat and add mushrooms. Mix well so that all the mushroom pieces are coated with oil. and fry over low heat until done. You can close the lid to simmer in its own juice.

The mushrooms should not be overly fried, but soft. Place on a paper towel to dry.

Remove the batter from the refrigerator and place the fried mushrooms in it. Take it out and let the excess dough drip off. And if you like the taste of the batter, you can directly pour the mushroom with a spoon into the pan, like pancakes with filling. Fries very quickly - 1.5-2 minutes. to your desired degree of browning. Turn over with a special spatula and place on a paper towel to absorb excess oil.

These pancakes can be prepared in various sizes. Both from small pieces of mushrooms and from large ones - at your discretion. The taste is not lost at all from this. Very aromatic, tasty and pleasantly crispy. Bon appetit!

Breaded champignons

First you need to prepare the batter. To do this, mix water with flour until it reaches the consistency of sour cream. You need to beat thoroughly so that there are no lumps left. There are no exact proportions for the ratio of flour and water, since everything depends on the type of flour. Simply pour a little water into the flour and start mixing gradually, adding water a little at a time until the batter is smooth and homogeneous. Don’t forget to salt the batter well, since we don’t salt the mushrooms.

Wash the mushrooms and dry with a clean towel. No need to boil!

Dip the champignons into the batter and then into the breadcrumbs so that the batter “sets” and stops dripping from the mushrooms. Then the champignons must be placed on a grill grate or on a baking sheet covered with foil. If you are preparing a deep-fried dish, you will need about 100 ml. vegetable oil.

The most convenient option is to bake the mushrooms in the oven until golden brown.

As soon as the breadcrumbs are browned, the champignons are ready. The mushrooms will remain very juicy inside and will not lose their flavor. And the crispy crust perfectly complements the delicate taste of the champignons.

Champignons in batter are ready! You can string the mushrooms onto sticks and serve with or other sauce to taste.

Bon appetit!

Step 1: prepare the mushroom caps.

To prepare breaded mushrooms, you will need large mushroom caps. Cut off the stems to the very base and use them to prepare another dish. Rinse the hats, dry them, sprinkle with salt and pepper, and then put them in the refrigerator for at least 1 hour
.

Step 2: bread the mushroom caps.

Prepare two plates. Beat the eggs in one and add breadcrumbs to the other. Remove the mushroom caps from the refrigerator and first soak them in the eggs, and then roll them in breadcrumbs so that the crumbs stick to the mushrooms on all sides.

Step 3: fry breaded mushrooms.

Heat oil for frying in a frying pan and add mushrooms coated in breadcrumbs.
When the breading has set, the caps can be carefully turned over by first prying them off with a spatula. Fry the mushrooms, turning occasionally, until nicely golden brown on both sides.

As soon as the breading is browned, cover the pan with the mushrooms with a lid and continue frying the caps like this. Fry for another 2-3 minutes

on each side, opening the lid only to turn the mushrooms over.
Attention:
if all the mushrooms do not fit into one pan, fry them in batches so that the caps do not interfere with each other.

Step 4: Serve breaded mushrooms.

Breaded fried mushrooms should be served hot, but not immediately as soon as you remove them from the frying pan, but a little later so that no one gets burned.
As a side dish, everything is the same as what you would serve with meat cutlets: pasta, buckwheat, mashed potatoes, fresh vegetable salad, maybe even sauerkraut and pickled cucumbers. Very tasty and nutritious! Surprise your loved ones with such a simple and at the same time original dish. Bon appetit! You can also add fresh or dried herbs to the eggs for extra flavor.

Forest russula can only be collected during warm, rainy periods. Today you can buy artificially grown champignons in winter and summer. Trade counters are replete with offerings of white delicacies.

Select fresh specimens with no visible spots on the caps. Avoid purchasing lethargic or damaged specimens. Don't take risks buying wild mushrooms from random sellers. Select the necessary products and start creating a savory delicacy.

Ingredients:

• champignon caps - 3-4 pieces;
• table salt - ¼ teaspoon;
• chicken egg - 1 piece;
• refined vegetable oil - 100-150 milliliters;
• breadcrumbs - 100 grams;
• flour - 1-2 tablespoons.

Recipe 4: Whole juicy champignon mushrooms in batter

The mushrooms turn out very juicy. This dish takes a little time to prepare. You can serve with sour cream and garlic sauce. It is advisable to consume it hot. The champignons for this dish are small in size.

• 200 grams of champignons
• 2 pcs. eggs
• 100 grams of milk
• flour, breadcrumbs for coating.
• salt, pepper to taste.
• vegetable oil for frying (the amount will depend on the container in which the mushrooms will be fried - they should float in the oil).

Peel the champignons and boil in salted water for 10 minutes.

Beat the eggs.

Add milk, beat.

Dip the boiled mushrooms into the egg-milk mixture.

Then roll the mushrooms in flour.

Dip into the egg-milk mixture again. Roll in breadcrumbs.

Fry until golden brown in boiling vegetable oil. Serve hot.

Bon appetit!

Mushrooms in batter, baked in the oven

You can cook champignons in batter in the oven, it will turn out less fatty, because cooking does not require a large amount of oil.

• 300 gr. champignons;
• 2 eggs;
• 100 ml milk;
• 50 gr. flour;
• 50 gr. breadcrumbs;
• 1 tablespoon vegetable oil;
• salt and pepper to taste.

Wash the mushrooms, place them in salted boiling water and cook for 5 minutes. Place the mushrooms in a colander and wait for the excess liquid to drain.

Beat the eggs with the addition of milk and spices. Add flour to the egg mixture and stir. Pour breadcrumbs into a separate plate.

Cover a baking sheet with parchment and grease it with oil. Dip the mushrooms in batter, then scald them in breadcrumbs and place them on a baking sheet. Bake at 200 degrees until a crispy crust forms. This appetizer is best served hot.

Recipe 5, step by step: champignons in batter with ketchup

Golden champignons fried in crispy batter will not leave any lover of mushroom snacks and dishes indifferent. Recipes for champignons in batter are varied. So, for example, mushrooms can be fried either by cutting them into slices or whole.

Today we propose to cook very tasty champignons in batter in a frying pan. The batter for champignons will be somewhat unusual and at the same time very tasty. The batter will contain mayonnaise, ketchup and onions. Thanks to the onions, the batter will acquire a very subtle onion tint and additional juiciness.

• Champignons - 400 gr.,
• Onion - 1 pc.,
• Salt - 1/2 teaspoon,
• Eggs - 3 pcs.,
• Black pepper - a pinch
• Mayonnaise - 1 tbsp. spoon,
• Ketchup - 1 tbsp. spoon,
• Wheat flour - 5 tbsp. spoons,
• Vegetable oil.

Wash the champignons. Dry. Cut off their stems, since we will fry the mushroom caps in batter.

Grate the onion into a puree using a fine grater.

Beat the eggs into a bowl.

Add salt and black pepper.

Add onion puree.

Add mayonnaise and ketchup.

Mix the batter ingredients until smooth.

Thanks to ketchup, the batter turns orange. All that remains is to add wheat flour and mix it again.

Heat a frying pan with vegetable oil. Dip the champignon caps into the batter.

Place in hot pan, back side down.

After 3 minutes, turn the mushrooms over to the other side.

Serve delicious champignons in batter hot immediately after cooking. Enjoy your meal.

Champignons fried in cheese batter

Now it’s my turn to try it myself and tell you how to prepare this highly praised batter recipe.

• Champignons - 500-600 gr;
• Egg - 2 pcs.
• Mayonnaise - 2-3 tbsp. spoons;
• Flour - 100-120 g;
• Cheese - 120 gr;
• Beer - 2-3 tbsp. spoons;
• Salt - to taste

For children's options, it is better to replace beer with milk or cream, and mayonnaise with sour cream.

Preliminary preparation

Rinse the main product well and dry. I used small champignons, but you can also use very large caps.

If you have a small and medium mushroom, then just cut them in half. If you have large champignons, it is better to cut them into several plates.

Grate hard and salty cheeses on a fine grater. Large pieces of cheese will stick to the pan and ruin the appearance of the finished dish.

Preparing the batter

Let's prepare a batter recipe based on the usual version.

1. Break eggs into a bowl. Pour mayonnaise into them and mix the mixture thoroughly.
2. Add a little flour. Stir the ingredients, breaking up any lumps that appear.
3. Stir in grated cheese. In the cheese version of the mixture, the mushrooms will be juicier and more filling.
4. Dilute the dough with beer to the desired consistency. It should not turn out to be too liquid so that it does not flow off the spoon.

If necessary, you can add salt and pepper to the finished mixture.

Frying mushrooms

Dip each piece into the dough to completely cover the champignon.

Fry mushrooms in a frying pan in hot vegetable oil. Ideally, it should be deep-fried, but you can reduce the amount of fat. If the bottom of the pan is completely covered with oil, this will be enough. Just remember to turn the products over so that they are fried on all sides.

Place the fried pieces on a paper towel to drain excess oil.

Serving champignons in beer batter with cheese according to the suggested recipe is best served warm. We sold them just like that, without additional snacks.

Another common breading option is breadcrumbs. After the usual egg and cheese dipping, the champignons will be rolled in breadcrumbs. Then the finished mushrooms come out in a crispier batter. But this is not for everyone.

If you love mushrooms, be sure to cook champignons in batter. This tasty and original appetizer will decorate any table, including a holiday one. The recipes are varied, since the batter can be prepared with various additives. In addition, you can change the cooking method. Even if you don’t eat fried food, don’t refuse this dish, because mushrooms can be baked in the oven.

Recipe 6: champignons in batter with garlic sauce

• Champignon

for the batter:

• breadcrumbs
• egg
• flour

for the sauce:

• sour cream
• dill
• garlic
• salt
• vegetable oil for frying

We take mushrooms that are better than medium-sized, wash them and cut them so that they are flush with the caps, pour boiling water over them and leave for 10 minutes, stirring occasionally.

Beat the egg and add salt. Roll the champignons, one at a time, first in flour, then in the egg, then in breadcrumbs.

Heat a large amount of vegetable oil in a saucepan, reduce the heat and fry the mushrooms in batter, one at a time. Place the prepared mushrooms on a napkin to remove excess fat.

For the sauce: mix sour cream with garlic passed through a press, add chopped dill and salt, everything to taste, mix.

Cooking in a slow cooker

You can cook champignons in batter in a slow cooker.

• 10 large champignons;
• 300 gr. wheat flour;
• 1 teaspoon salt;
• 1/3 part of a teaspoon of sugar;
• 1 teaspoon baking powder;
• 3 tablespoons of vegetable oil in batter + oil for frying (about 300 g);
• 220 ml milk;
• 1 egg.

Take a deep bowl to prepare the batter. Pour flour, add salt and sugar, stir this dry mixture. Mix warm milk with egg and vegetable oil, gradually add this liquid to the dry mixture. Mix well so that no lumps form.

Wash the champignons, dry them and cut them into slices about 0.5 cm thick. Turn on the multicooker and pour oil into the bowl. To prepare mushrooms in batter, you should use the “Multi-cook” function, setting the temperature to 160 degrees and the time to 30 minutes. Let the oil warm up.

Then dip the champignons in the batter and place them in batches in the heated oil. One batch is fried for about 4-5 minutes. Place the fried mushrooms on napkins to absorb excess oil.

Recipe 7: delicious champignons in crispy batter

Super-crispy batter and aromatic mushrooms make for a wonderful appetizer or even a meal on its own. It’s easy to prepare, quick, and a great option when guests are on the doorstep. Plus, this recipe is great for Lent.

• Champignons – 300 g
• Whole grain flour - 170 g
• Starch - 90 g
• Sugar - 1 tsp.
• Salt - 0.5 tsp.
• Baking powder - 1 tsp.
• Sesame - 1 tbsp. l.
• Water - 0.5 l.
• Vegetable oil - 0.3 l.

First, let's prepare the batter. Mix dry ingredients - flour, salt, sugar, starch, baking powder.

Gradually add water at room temperature, stirring continuously. The batter should not be too liquid! (consistency like thick pancakes/pancakes). Then add sesame seeds, stir and place in the refrigerator for at least 15 minutes.

Meanwhile, clean the champignons or wipe them with a damp cloth (do not wash them to preserve their aroma). Cut into thin slices.

Heat oil for deep frying in a deep frying pan. Dip each slice of mushroom into batter.

Carefully lower into heated oil. Fry for 2-3 minutes on each side over medium heat.

Place on a paper towel to remove excess fat.

Adviсe

Champignons are mushrooms with a delicate aroma. These mushrooms are easy to prepare; they do not need to be soaked or pre-boiled. Simply wash it well and cut off a thin plate at the lower end of the stem.

Small mushrooms can be fried whole in batter, large ones can be cut into slices or slices.

There are many recipes for champignon batter. The simplest version is prepared using water, eggs and flour. We use spices to add flavor to the batter. Instead of water, you can use milk, fermented milk products, as well as beer and wine to prepare the batter. You can add grated cheese, grated onion, garlic and other ingredients to the batter.

Recipe 8: champignons in beer batter (with photo)

An excellent snack for beer, and not only. If you can replace beer in the batter with dry white wine, you will get a more subtle taste and aroma.

• Mushrooms - 400 g (small)
• Chicken eggs - 1 pc.
• Flour - 50 g
• Beer – 70 ml
• Hard cheese - 50 g
• Vegetable oil - (for batter and deep frying)
• Salt - to taste
• Ground black pepper - to taste

Rinse the champignons in running water and dry well.

Make the batter. Beat eggs, add 1 tbsp. oils

Mix flour with beer and pour into egg mixture.

Add finely grated cheese. Add salt, pepper, mix well.

Heat oil in a deep saucepan. Dip each mushroom in batter and fry (about 3 minutes). Remove the mushrooms with a slotted spoon, placing them on a paper towel (to drain excess fat).

Serve to the table. Bon appetit!

Appetizer in cheese batter

You can prepare cheese batter for champignons, it will turn out very tender and tasty.

• 300 gr. champignons;
• 100 gr. hard cheese;
• 2 eggs;
• 50 gr. sour cream;
• 70 gr. flour;
• 0.5 teaspoon of prepared mustard;
• salt to taste;
• vegetable oil for frying.

One of the original ways to prepare champignons is champignons in batter. There is a juicy mushroom inside and a delicious crispy crust on the outside.

We prepare the necessary products. To prepare this dish you will need large champignons. I used royal ones, but regular white ones will work too.

We separate the caps from the legs, then wash them. The legs will no longer be needed - you can use them for another dish.

Remove the skin from the caps and also cut off the lower curved part. This must be done, otherwise the mushrooms will not be flattened as needed, but will break into pieces.

Place the mushroom cap on a cutting board with the plates facing up.

We press it down with a second board. At first we press slowly, gradually increasing the force.

The hat should flatten.

We do this with all the hats. Then add salt to the caps and sprinkle with pepper.

Prepare the batter. To do this, combine the egg, soy sauce, water and flour.

The batter should be slightly thicker than pancake batter.

Dip the caps into the batter.

Heat vegetable oil in a frying pan and fry the caps on both sides until golden brown.

Place the caps on a paper towel to absorb excess oil.

The champignons in batter are ready. Bon appetit!

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