Fried stuffed mushrooms
Instructions
Gently pull the stems from the mushrooms and keep them for another.
Rub the heads with paper towels.
Mash cheese until you obtain a homogeneous paste.
Peel and crush the garlic, cheese together to embed as grappa or brandy, the yolk and chilli.
Mix well.
Each stuffed mushroom head making sure that all take the form of a ball.
Beat the egg in a deep dish, pour the breadcrumbs on another plate.
Past the stuffed mushrooms in egg, then in bread crumbs.
Heat the oil to 160-170 degrees.
Soak the mushrooms in three or four times.
Let them cook for one to two minutes, drain them and dry them on paper towels.
Serve as an appetizer, with an aperitif, or as an appetizer.
Ingredients and dosing for 4 persons
- 24 mushrooms of the same magnitude
- 50 g of roquefort cheese
- 1 clove of garlic
- 1 teaspoon of grappa (or cognac)
- 1 egg
- 1 egg yolk
- 1 pinch of cayenne
- 50 g of white breadcrumbs
- Frying oil