Clean the mushrooms with cold water. Cook them with a little water, a few drops of lemon juice, salt and a little sugar, for about 5-8 minutes depending on the size of the mushrooms.
Once cooked, drain the mushrooms with a colander and put them to dry in the kitchen paper.
Prepare the batter by mixing the white flour with salt, oil, egg yolks, wine or beer (alternatively you can also use water). Once this is done, let it rest for 30 minutes. Separately, beat the egg whites until stiff.
After half an hour, add the batter left to rest with the beaten egg whites.
Turn the mushrooms in the batter until they are completely covered (usually the mushrooms are kept whole but some cut them into slices).
Heat the frying oil (the original recipe calls for lard) e to fry freshly castellated mushrooms. Drain them and dry them in kitchen paper, the dish is ready.
- 800g of champignons
- Some water
- A little lemon juice
- A pinch of salt and sugar
Ingredients for Batter
- 300g of white flour
- a pinch of salt
- 3 tablespoons of oil
- 4 eggs
- 300ml of wine or beer (or water)
- frying oil (for frying)
Preparation time: 20 minutes