Fried Mushrooms with Beetroot Mayonnaise
17/11/2023Here’s a recipe to prepare fried mushrooms with beetroot mayonnaise, a dish with a unique flavor and an eye-catching presentation. The combination of crispy mushrooms and mayonnaise with the sweet and earthy note of beetroots can be a delicious and colorful appetizer.
Ingredients
- Mushrooms (preferably champignons or other suitable for frying) - 500 g
- Flour - as needed for breading
- Eggs - 2
- Breadcrumbs - as needed for breading
- Salt - to taste
- Pepper - to taste
- Oil for frying - as needed
For the beetroot mayonnaise:
- Cooked beetroot - 1 large or 2 small
- Egg yolk - 1
- Seed oil - about 150 ml
- Lemon juice - 1 tablespoon
- Mustard - 1 teaspoon
- Salt - to taste
Preparation
- Start by cleaning the mushrooms with a damp cloth to remove any soil residue. Remove the stem and slice the caps into not too thin slices.
- Set up three plates with flour, lightly beaten eggs, and breadcrumbs. Season both flour and breadcrumbs with salt and pepper.
- Dip the mushrooms first in the flour, then in the egg, and finally in the breadcrumbs, making sure they are well coated.
- Heat the oil in a frying pan and once it reaches the temperature of about 180 °C, fry the mushrooms until they are golden and crispy. Drain them on paper towels and salt lightly.
For the beetroot mayonnaise:
- In the blender, put the egg yolk, lemon juice, mustard, and a pinch of salt. Blend to mix the ingredients.
- Add the oil slowly, very slowly, continuing to blend until the mayonnaise begins to thicken.
- Add the cooked beetroot to the mixture and blend until you have a smooth and homogeneous mayonnaise. Adjust salt if necessary.
Serve the hot fried mushrooms accompanied by the beetroot mayonnaise for a contrast of flavors and textures.
Curiosity
The contrast between the hot and crispy mushrooms and the cold and creamy beetroot mayonnaise makes this dish a true delight. The beetroot, with its vibrant color, provides a dramatic effect, as well as being rich in nutrients and antioxidants.
