Champignons in batter: recipe with description, ingredients, cooking features

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!!!

Canned whole mushrooms

Category: Canned whole mushrooms

Belongs:

Canned champignons, Canned mushrooms, Mushrooms, Mushrooms and mushroom products, Vegetable-based products, Plant-based canned foods, Fruit and vegetable-based products, Canned food, Plant-based products, Plant-based foods and drinks

The nutritional value

Nutritional information for 61 products in the category of canned whole mushrooms whose nutritional value is known (out of 64 products).

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Nutrition Facts

Products from the Canned Champignons group whole categories

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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!

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!

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.

How to prepare mushrooms

Most often, according to recipes, champignons in batter are prepared whole, completely dipping the mushroom into the mixture. In this case, choose medium-sized mushrooms so that they cook faster. If you purchased large-sized champignons, you can divide them into plates.

Before preparing champignons in batter according to the recipe, you need to rinse the purchased mushrooms under waste water to get rid of any remaining soil, and cut off the lower edge of the stem. You don’t have to remove the skin; you won’t feel it after cooking. Then put a pan of water on the fire, add a little salt and after boiling, add the washed champignons. When the water returns to a boil, cook them for 3 minutes. This is enough for them to soften. After this, collect the mushrooms with a saucepan and hold them over a bowl to drain off the excess liquid well.

Recipes for making batter are very diverse. Further in the article we will look at some of the simplest and most affordable options that even a novice housewife can make.

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.

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!

Flavorful dish with cheese

In the following recipe, the batter is prepared with the addition of hard cheese. You can choose any favorite variety, it is advisable that it is well grated. When cooking champignons, add allspice peas and a couple of bay leaves. Of course, don't forget about salt.

To mix the batter for batter, take the following products (per 800 grams of mushrooms):

• Half a glass of milk.
• 100 grams of hard cheese.
• 2 eggs.
• A pinch of salt.
• 6 tbsp. l. white flour.

The amount of vegetable oil depends on the container in which the mushrooms will be fried.

Some housewives use marinated champignons from a can instead of raw champignons. In this case, all that remains is to drain the liquid; there is no need to boil the mushrooms. If the marinade is too acidic and contains a large amount of vinegar, then you can rinse the mushrooms under waste water. This will rid them of excess acid.