Fried Champignon Mushrooms

Fried champignon mushrooms are a tasty and easy-to-prepare appetizer. Here’s how to do it.

Ingredients

• 500 g of champignon mushrooms
• Flour, as needed (enough to coat)
• 2 eggs
• Salt, as needed
• Pepper, as needed
• Oil for frying (preferably peanut or sunflower oil)

Preparation

1. Clean the champignons thoroughly with a damp cloth or a brush to remove any soil residue. Avoid washing them under running water because mushrooms easily absorb moisture and could become too soft.
2. Slice the mushrooms into not-too-thin slices if they are large, or leave them whole if they are small.
3. Crack the eggs into a bowl and beat them well, adding a pinch of salt and pepper.
4. Put some flour on a flat plate.
5. Dip each mushroom first in the flour, then in the beaten egg, making sure to coat them well.
6. Heat plenty of oil in a frying pan. The oil is ready for frying when, dipping the handle of a wooden spoon into it, small bubbles form around it.
7. Fry the mushrooms in hot oil until they are golden and crispy. Do not overcrowde the pan, fry a few pieces at a time.
8. Once fried, transfer them onto a plate lined with paper towels to remove excess oil.
9. Serve them hot, perhaps with a sprinkling of salt and accompanied by a lemon slice, which helps to cut through the fat of the frying.

Curiosity: If done properly, frying can enhance the flavor of mushrooms without making them heavy. In Italy, mushrooms are often coated in flour or a batter beforehand to ensure extra crispiness and limit oil absorption. Remember that mushrooms are very porous and that’s why it is important not to wash them under running water.