Fried Champignon Mushrooms

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

Ingredients

• 500 g of champignon mushrooms
• Flour, as needed (sufficient quantity for breading)
• 2 eggs
• Salt, as needed
• Pepper, as needed
• Oil for frying (preferably peanut or sunflower)

Preparation

1. Clean the champignon mushrooms well with a damp cloth or a brush to remove any soil residues. Avoid washing them under running water because mushrooms easily absorb moisture and could become too soft.
2. Cut the mushrooms into slices that are not too thin if they are large, or leave them whole if they are small.
3. Break the eggs into a bowl and beat them well, adding a pinch of salt and pepper.
4. Pour some flour onto a flat plate.
5. Pass each mushroom first in the flour, then in the beaten egg, making sure to cover them well.
6. Heat plenty of oil in a pan. The oil is ready for frying when, immersing the stem of a wooden spoon, small bubbles form around it.
7. Fry the mushrooms in hot oil until they are golden and crispy. Do not overload the pan, fry a few pieces at a time.
8. Once fried, transfer them to a plate lined with absorbent paper to remove excess oil.
9. Serve them hot, perhaps with a sprinkle of salt and accompany with a slice of lemon, which helps to mitigate the fat from the frying.

Curiosity: Frying, if done well, can enhance the flavor of the mushrooms without weighing them down. In Italy, mushrooms are typically passed in flour or in a batter beforehand to ensure extra crispiness and limit oil absorption. Remember that mushrooms are very porous and for this reason it is important not to wash them under running water.