In fall, people go to the woods to gather the seasonal fruits that I adore so much with their warm colors and the delightful aromas that the earth offers us, like the delicious mushrooms.
The floured and fried mushrooms without eggs are such tasty, crispy, and golden appetizers that you can’t stop at one, a vegetarian recipe, also great as a side dish.
I prepared this recipe with ramaria mushrooms (we call them ‘galletti’ in Calabria)
but you can also use other types of mushrooms such as the precious porcini.
The recipe is very simple aside from parboiling them first; you slice them and directly pass them in a mix of semolina and corn flour, without egg breading.
Ramaria is an edible mushroom but needs to be pre-boiled first because it can cause some intestinal discomfort. This type of mushroom is also excellent pan-fried with tomatoes.
But if you use porcini, champignons, or other more digestible mushrooms, you can fry them directly raw without parboiling first.
Make sure to pay close attention to the mushrooms you use.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 1 Person
- Cooking methods: Frying, Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Floured and Fried Mushrooms
- 4 ramaria mushrooms (or porcini, champignon, etc.)
- as needed semolina flour
- as needed corn flour
- as needed peanut oil
- as needed salt
Tools
- 1 Pot
- 1 Strainer
- 1 Cutting Board
- 1 Knife
- 1 Frying Pan
- 1 Stove
Steps for Fried Mushrooms
Clean the mushrooms well, scrape the stem and remove the soil.
Wash well under running water, as these mushrooms need a good wash because they hold soil.
Place them in a pot with already hot water, parboil for a few minutes and then drain, repeat the action once more but add a little salt to the water.
Drain again and let them cool.
If using porcini or champignons, pre-cooking is not necessary.
Slice the already parboiled mushrooms into 1-2 mm slices, pass them in semolina flour and corn flour, making sure it adheres well.
Place a pan with oil on the stove, once hot, fry the mushroom slices a few at a time, turn them on both sides, when they are well golden, use tongs to drain them on absorbent paper and add a little more salt.
Here are the Floured and Fried Mushrooms without Eggs, delicious, golden and tasty to serve hot.
Tips and Variations
The mushrooms should be consumed immediately to maintain their crispness, you can boil them first and store them in the fridge and fry them just before serving.
If you prefer a thicker coating, you can dip them in egg first and then in dry seasoned breadcrumbs.
FAQ (Questions and Answers)
Can I use other mushrooms?
Yes, you can use any edible mushroom, either raw or parboiled.
