Champignons in batter. Step by step recipe with photo

If you don’t know what to cook for dinner and how to please your family, take on cooking delicious and quick snack from champignons in batter. Believe me, none of your household or friends will remain indifferent to golden, crispy mushrooms.

Although there are quite a lot of recipes for making champignons in batter, we offer 6 of the most popular among most housewives. It is worth saying that mushrooms can be fried in batter not only as a whole, but also in straws, slices, and only hats alone - the choice is yours.

This delicious recipe cooking champignons in batter and breadcrumbs is a great idea original snack for a buffet table or for a small snack before dinner for the whole family.

10 champignons;
2 eggs;
50 ml of milk;
Salt and black ground pepper;
1 tsp. liquid honey and pomegranate sauce;
Vegetable oil;
1 st. l. lemon juice.

To get an unforgettable taste of snacks, use the recipe with step by step photo cooking champignons in batter.

Cut off the tips of the legs from the mushrooms, remove the film from the caps, rinse the mushrooms, put in boiling water and boil for 5-7 minutes.

Remove with a slotted spoon, put on a kitchen towel, let drain, cool slightly and cut in half.

In a small bowl, mix honey, pomegranate sauce, lemon juice, salt (if required to taste) and ground pepper, mix.

Put the mushrooms in the marinade, leave for 20 minutes, and during this time prepare the batter.

Mix milk, eggs and a little salt, beat with a whisk.

Prick each half of the mushroom with a fork, first roll in flour, then in eggs and in breadcrumbs.

Soak the mushroom halves again egg mixture and back into the breadcrumbs.

Heat in a deep frying pan vegetable oil so that the mushrooms swim in it.

Dip the mushroom halves and fry until golden brown over medium heat.

Champignons cooked in batter with garlic sauce

Champignons cooked in batter with garlic sauce- A delicious savory snack that vegetarians will love.

500-700 g of champignons;
According to 3 st. l. breadcrumbs and flour;
2 eggs;
Vegetable oil.

Sauce:

5 st. l. sour cream;
1 bunch of green dill;
4 garlic cloves;
Salt and black ground pepper.

Mushrooms after pre-cleaning, pour boiling water and leave for 15 minutes.
Cut off the legs so that they remain at the level of the caps.
Beat the egg with a whisk, salt, dip the mushrooms first into the flour, then into the eggs and immediately into the breadcrumbs.
Put in hot oil in a pan (so that the mushrooms practically float in it).
Fry until nicely browned and place on a paper towel to drain excess fat.
Prepare the sauce: mix sour cream with crushed garlic, chopped herbs, salt and pepper to taste.
Serve mushrooms with garlic sauce poured into gravy boats.

Champignons in batter, cooked whole

Cooking whole champignons in batter will not take much of your time, but the appetizer will turn out delicious and appetizing! Such crunchy mushrooms will look good on the festive table.

300 g of small champignons;
2 eggs;
2 tsp ground paprika;
100 ml of milk;
flour and breadcrumbs;
Vegetable oil and salt.

Follow this step-by-step recipe for making champignon mushrooms in batter and see how easy and simple it is.

Boil small mushrooms in salted water for 5-7 minutes, put on a towel with a slotted spoon and leave to drain.
Beat eggs with milk, add paprika, salt and pepper, beat again.
Dip the mushrooms in the egg and milk mixture, then prick with a fork and roll in the flour.
Dip again in the egg mixture and then in the breadcrumbs.
Fry in boiling water vegetable fat until a pleasant golden color, put on a paper towel for 5-7 minutes to drain the fat and serve with sliced vegetables.

Champignons in batter with cheese and garlic

Mushrooms cooked in batter with cheese are perfect for any event in your home or office, especially since the appetizer is prepared very quickly. It is worth saying that a culinary specialist of any age and even without experience will be able to cope with the task - there would be a desire.

700-800 g of champignons;
Vegetable oil;
3 eggs;
100 g of hard cheese;
Salt;
2 garlic cloves;
100 ml of milk;
1 st. l. flour.

A recipe with a photo will help you cook champignon mushrooms in batter with cheese.

Peel the mushrooms from the film on the caps, rinse and boil in salted water for 7 minutes.
Put in a colander, rinse with cold water and leave to drain.
Combine milk, eggs, flour, crushed garlic, grated cheese and salt on a fine grater, beat with a whisk.
First, put the mushrooms in batter, then in hot oil and fry until a pleasant blush on all sides.

Champignons in batter with mustard

If there are few fruiting bodies in the refrigerator, cook them in an unusual way. Fry champignon mushrooms in batter with mustard. Served with a side dish of boiled potatoes or mashed potatoes, this savory appetizer will surely please your household.

500-700 g of champignons;
According to 3 st. l. flour and breadcrumbs;
1 st. l. Russian mustard;
100 ml of water;
2 garlic cloves;
Vegetable oil - for frying;
1 st. l. soy sauce;
Salt and black ground pepper.

How to cook champignons in batter with mustard, learn from a step-by-step recipe.

Mushrooms are washed, laid out on a paper towel and left to dry.
Preparing a batter for mushrooms: Soy sauce mixed with flour, crushed garlic and mustard, poured in 100 ml of water and mixed until the consistency of sour cream is obtained.
If necessary, add salt, pour in ground black pepper and mix everything again, leave for 15 minutes.
A lot of vegetable oil is heated in a frying pan (so that the fruiting bodies float in it).
Mushrooms are dipped in batter, then in crackers and immediately in boiling oil.
Mushrooms are fried until a beautiful crispy crust appears.
They are laid out with a slotted spoon on a paper towel so that the fat drains and after a few minutes they are served as an appetizer.

Champignons in batter without eggs

Crispy breaded champignons - a recipe for French cuisine.

This is a classic snack that can often be found in small restaurants in many provinces of France. Most often, mushrooms in batter are cooked in Provence, in the south of the country.

Among the ingredients original recipe you can find eggs, less often - cheese. We will slightly improve the dish, making it more kind, vegan, but no less tasty, excluding eggs and other animal products from the list.

To prepare breaded mushrooms, use only champignons or russula, as the cooking time for this dish is no more than 30 minutes. Some mushrooms can be dangerous, so be careful when choosing them. Royal champignons are the best option!

Batter for juicy mushrooms will be prepared without eggs, only flour and water. These two ingredients are enough to create a golden, crispy crust.

We will need:

300 gr. fresh champignons
breadcrumbs
salt pepper
grill rack or oven or deep fryer
vegetable oil (if deep-frying)
wooden sticks or skewers

Breaded champignons

First you need to prepare a batter. To do this, mix water with flour to the consistency of sour cream. You need to beat thoroughly so that there are no lumps left. There are no exact proportions of the ratio of flour and water, since everything depends on the type of flour. Just pour a little water into the flour and begin to gradually mix, adding water little by little, so that the batter is smooth and uniform. Do not forget to salt the batter well, as we do not salt the mushrooms.

Rinse mushrooms, dry with a clean towel. No need to boil!

Dip the champignons in the batter, and then in the breadcrumbs so that the batter “grabs” and stops dripping from the mushrooms. Then the champignons must be laid out on a grill grate or on a baking sheet covered with foil. If you are deep-fried, you will need about 100 ml. vegetable oil.

The most convenient option is to bake the mushrooms in the oven until golden brown.

As soon as the breadcrumbs are browned, the mushrooms are ready. Mushrooms will remain inside very juicy and will not lose their flavor. A crispy crust perfectly complements the delicate taste of champignons.

Champignons in batter are ready! You can string mushrooms on sticks and serve with or other sauce to taste.

Bon appetit!

Step 1: prepare the mushroom caps.

To cook breaded mushrooms, you will need large mushroom caps. Cut off the legs to the very base and use for cooking another dish. Rinse the hats, dry them, sprinkle with salt and pepper, and then put them in the refrigerator for at least 1 hour.

Step 2: Bread the mushroom caps.

Prepare two plates. Whisk the eggs in one and the breadcrumbs in the other.
Remove the mushroom caps from the refrigerator and soak them first in the eggs, then roll in the breadcrumbs so that the crumbs stick to the mushrooms on all sides.

Step 3: Fry breaded mushrooms.

Heat the frying oil in a frying pan and add the breaded mushrooms to it. When the breading sets, the caps can be carefully turned over, first prying with a spatula.

Saute the mushrooms, turning occasionally until well cooked. golden brown at both sides.

As soon as the breading is browned, cover the pan with mushrooms and continue to fry the hats like this. Fry for more 2-3 minutes on each side, opening the lid only to turn the mushrooms over.
Attention: if all the mushrooms don't go into the same pan, fry them in batches so that the caps don't interfere with each other.

Step 4: serve breaded mushrooms.

Breaded fried mushrooms should be served hot, but not immediately, as soon as you remove them from the pan, but a little later, so that no one gets burned. As a side dish, everything is the same, so that you serve it with meat cutlets: pasta, buckwheat, mashed potatoes, a salad of fresh vegetables, you can even sauerkraut and pickled cucumbers. Very tasty and nutritious! Surprise your loved ones with such a simple and at the same time original dish.
Bon appetit!

You can also add fresh or dried herbs to the eggs for extra flavor.

Forest russula can be collected only in a warm, rainy period. You can buy artificially grown champignons today in winter and summer. Trade counters abound with offers of white delicacy.

Choose fresh specimens with no visible spots on the hats. Refuse to purchase lethargic or damaged individuals. Don't risk buying Forest mushrooms from random sellers. Pick up necessary products and start creating a savory treat.

Ingredients:

mushroom caps - 3-4 pieces;
salt- ¼ teaspoon;
chicken egg - 1 piece;
refined vegetable oil - 100-150 milliliters;
breadcrumbs - 100 grams;
flour - 1-2 tablespoons.

How to cook mushroom schnitzel

Select large mushrooms. Mushrooms collected in the forest, thoroughly wash and clean. If you have cultivated mushrooms, they are usually very clean and don't need to be washed. Just remove the skin from the hats and separate the legs. The latter can be used for soups.

With a sharp knife, make longitudinal and transverse cuts on the surface of the cap. Since the material you are working with has a sloping, rounded shape, it will need to be slightly corrected so that fragile workpieces do not crumble during alignment.

Release the eggs into a convenient bowl, add salt and lightly froth with a fork or whisk until smooth. Put the flour in a bowl of suitable size. Determine breadcrumbs for breading in a saucer. Next, dip each hat in flour, then dip in egg wash and finally bread in breadcrumbs.

Put in a frying pan with hot oil and fry the mushroom schnitzels until golden brown, crispy.

Finished goods Place on a plate lined with paper towels to remove grease. Serve hot, although they are also delicious when cold. Favorite potato side dish, vegetable salad and a glass of white wine - what is not the reason for a romantic dinner.

Bon appetit!

Very tasty snack or a full dinner - champignons in batter at home. In a selection of recipes, cheese batter, mustard, with sesame or starch.

Let's cook champignons in batter and breadcrumbs - mushrooms fried whole in a crispy crust - this is an unforgettable taste.

They, in such a tasty "clothes" are quite juicy and appetizing. Mushrooms are prepared simply, and at the same time, a good time saver. This is a real find for those who love mushrooms. And yes, the appetizer is excellent.

Mushrooms in batter and breadcrumbs get a piquant taste, thanks to the marinade that we will make during the cooking process.

500gr. - Whole champignons
2 pcs. - Egg
50 ml. - Milk
½ tsp - Salt
100 gr. - Flour (for breading)
100 gr. - Breadcrumbs
1 tsp - Honey (liquid)
1 tsp — Mustard
1 tbsp - Lemon juice
to taste - ground black pepper

Wash mushrooms. Throw in a saucepan with salted, boiling water. Bring to a boil. Cook for 3 minutes after they boil (during this time the mushrooms decrease in size).

We take out with a slotted spoon and let the excess moisture drain.

Now let's prepare the marinade. Put in a bowl:

Honey - 1 tsp.

Mustard - 1 teaspoon.

Lemon juice - 1 tablespoon

Ground black pepper - to taste

We mix.

Pour the mushrooms with this marinade. Set aside for 15 minutes so that they are saturated with marinade.

During this time, prepare the batter. Whisk in a bowl 2 chicken eggs, salt and milk.

We take a mushroom on a fork. Dip first in flour.

Then roll in egg.

Now, once again, dip in the eggs

and breadcrumbs.

The mushroom is ready. And so with all mushrooms.

Pour vegetable oil into a saucepan. Warm it up well. We drop mushrooms here. Fry over medium heat until golden brown.

We take out with a slotted spoon and put on paper napkins so that excess fat is gone.

We put ready-made champignon mushrooms in batter and breadcrumbs in a plate. We serve to the table. I assure you they will be gone. The guests will be delighted.
Here we have prepared such mouth-watering champignons in batter and breadcrumbs. Bon appetit!

Recipe 2: champignons in batter (step by step photos)

Champignons in batter will become great snack for any event. The advantage of this snack is that it is also quite quickly prepared. For cooking, you can use both raw (in our case) and canned champignons.

Mushrooms 800-900 g
Vegetable oil 150-200 ml
Egg 2 pcs.
Hard cheese 100 g
Milk ½ cup
Flour ¾ cup
Salt ½ teaspoon

Since we will be using raw champignons, you need to pre-weld them. To do this, place prepared mushrooms in a saucepan with salted water (rinse thoroughly in advance under running water), they must be completely immersed in water and bring them to a boil. If desired, peppercorns and bay leaf can be added to the pan. Continue to cook the mushrooms over low heat for 10 minutes until they are soft.

Then throw the mushrooms into a colander, wait until all the water drains from them. Place the boiled mushrooms on a plate. If you use pickled mushrooms, then no action is needed, just pull the mushrooms out of the jar.

Cooking batter: mix eggs, milk, flour, grated cheese and salt. You should get a liquid dough.

Roll mushrooms in batter and send to a frying pan with preheated sunflower oil.

Fry the mushrooms on all sides until golden brown. Bon Appetit everyone!!!

Recipe 3: champignons fried in batter in slices

Mushrooms fried in batter, according to this recipe, acquire a unique taste and aroma. You can bake with large pieces and halves of small fungi - it will be even more original. A very hearty and nutritious dish - suitable for snacks and snacks. It can be served with a spicy salad, which will add a spicy flavor to the dish.

Wheat flour of the highest grade 170 grams
Salt 1 teaspoon
Water 250 grams
Mushrooms 8 pieces
Vegetable oil 150 grams
Sugar sand 3 grams
Sesame 10 grams
Baking powder 5 grams
Potato starch 90 grams

Prepare all necessary ingredients for cooking. You can take any mushrooms - if forest mushrooms, you need to be careful. They will need to be tested for suitability. Pre-dip them in boiling water and throw in the peeled onion. If the onion turns blue, then a poisonous mushroom has been caught. But the principle of preparation remains the same.

Rinse the mushrooms well, remove the stem and remove the top film from the cap.

For batter, you need to take a bowl and prepare a dry mixture. Pour flour, starch, salt, a pinch of sugar, baking powder for dough. Mix everything well into a homogeneous mass.

Then gradually pour a little vegetable oil and warm water into this dry mass, stirring evenly. The batter should not be liquid. The consistency should be like for pancakes.

Pour the sesame seeds into the prepared batter according to your taste. Mix well and refrigerate while you prepare the mushrooms.

Cut the washed mushrooms into pieces of your choice. If you take small mushrooms for cooking, it is enough to cut them in half.

Take a frying pan, pour in enough vegetable oil to fry the mushrooms. Heat up and add mushrooms. Mix well so that all the mushroom pieces are coated with oil. and cook on low heat until tender. You can close the lid to sweat in your own juice.

Mushrooms should not be heavily fried, but soft. Lay them out on a paper towel to dry.

Remove the batter from the refrigerator, dip the fried mushrooms into it. Take it out, let the excess dough drain. And if you like the taste of batter, you can pour it directly into the pan with a spoon with a mushroom, like stuffed pancakes. It is fried very quickly - 1.5-2 minutes. to the degree of roast you want. Flip with a spatula and place on a paper towel to absorb excess oil.

These pancakes can be made in various sizes. Both from small pieces of mushrooms, and from large ones - at your discretion. There is no loss of taste from this. Very fragrant, tasty and pleasantly crunchy. Bon appetit!

Recipe 4: whole juicy champignon mushrooms in batter

Mushrooms are very juicy. This dish takes a little time to prepare. Serve with sour cream, garlic sauce. Preferably consumed hot. Mushrooms for this dish are taken in small sizes.

200 grams of champignons
2 pcs. eggs
100 grams of milk
flour, breadcrumbs for rolling.
salt, pepper to taste.
vegetable oil for frying (the amount will depend on the container in which the mushrooms will be fried - they should float in oil).

Peel mushrooms, boil in salted water for 10 minutes.

Whisk the eggs.

Add milk, beat.

Dip the boiled mushrooms into the egg-milk mixture.

Then roll the mushrooms in flour.

Dip again into the egg and milk mixture. Roll in breadcrumbs.

Fry until golden brown in boiling vegetable oil. Serve hot.

Bon appetit!

Recipe 5, step by step: champignons in batter with ketchup

Golden champignons fried in crispy batter will not leave indifferent any lover of mushroom snacks and dishes. Recipes for champignons in batter are varied. So, for example, mushrooms can be fried, either cut into slices or whole.

Today we offer to cook very tasty champignons in batter in a pan. Batter for champignons will be somewhat unusual and at the same time very tasty. The composition of the batter will include mayonnaise, ketchup and onions. Thanks to the onions, the batter will acquire a very thin onion shade and additional juiciness.

Champignons - 400 gr.,
Onion - 1 pc.,
Salt - ½ teaspoon,
Eggs - 3 pcs.,
Black pepper - a pinch
Mayonnaise - 1 tbsp. spoon,
Ketchup - 1 tbsp. spoon,
Wheat flour - 5 tbsp. spoons
Vegetable oil.

Wash the mushrooms. Discuss. Cut off their legs, as we will fry mushroom caps in batter.

Grate the onion in mashed potatoes on a fine grater.

Whisk eggs into a bowl.

Add salt and black pepper.

Spread onion puree.

Add mayonnaise and ketchup.

Mix the batter ingredients until smooth.

Thanks to ketchup, the batter turns orange. It remains to add only wheat flour and mix it again.

Heat a frying pan with vegetable oil. Dip the mushroom caps into the batter.

Place back side down in hot skillet.

Flip the mushrooms over after 3 minutes.

Delicious champignons in batter serve hot immediately after cooking. Enjoy your meal.

Recipe 6: champignons in batter with garlic sauce

Champignon

for batter:

breadcrumbs

for sauce:

sour cream
dill
garlic
vegetable oil for frying

We take better than medium-sized mushrooms, wash them and cut them so that they are on the same level with the caps, pour boiling water and leave for 10 minutes, stirring occasionally.

Beat the egg, salt. Roll the mushrooms, one at a time first in flour, then in an egg, then in breadcrumbs.

We heat a large amount of vegetable oil in a saucepan, reduce the heat and fry the mushrooms one by one in batter. Put the finished mushrooms on a napkin to remove excess fat.

For sauce: mix sour cream with garlic passed through a press, add chopped dill and salt, everything to taste, mix.

Recipe 7: delicious champignons in crispy batter

Super-crispy batter and fragrant mushrooms - why not a great snack or even an independent dish. Easy to prepare, fast great option when guests are on the doorstep. Plus, this recipe is great for fasting.

Champignons - 300 g
Whole grain flour - 170 g
Starch - 90 g
Sugar - 1 tsp
Salt - 0.5 tsp
Dough baking powder - 1 tsp.
Sesame - 1 tbsp. l.
Water - 0.5 l.
Vegetable oil - 0.3 l.

First, let's prepare the batter. Mix dry ingredients - flour, salt, sugar, starch, baking powder.

Gradually add water at room temperature, stirring constantly. The batter should not be too liquid! (consistency like thick pancakes / pancakes). Then add sesame seeds, mix and put at least 15 minutes in the refrigerator.

In the meantime, clean the mushrooms or wipe them with a damp cloth (do not wash to preserve their aroma). Cut into thin slices.

Heat oil for deep frying in a deep frying pan. Dip each slice of mushroom into the batter.

Gently drop into hot oil. Fry for 2-3 minutes on each side over medium heat.

Place on paper towel to get rid of excess fat.

Recipe 8: champignons in beer batter (with photo)

A great snack for beer, and not only. If the beer in batter can be replaced with dry white wine, a more delicate taste and aroma will be obtained.

Mushrooms - 400 g (small)
Chicken eggs - 1 pc.
Flour - 50 g
Beer - 70 ml
Hard cheese - 50 g
Vegetable oil - (for batter and deep fat)
Salt - to taste
Ground black pepper - to taste

Rinse mushrooms in running water and dry well.

Make a batter. Beat eggs, add 1 tbsp. oils.

Mix flour with beer, pour into egg mixture.

Add cheese, grated on a fine grater. Salt, pepper, mix well.

Heat oil in a deep saucepan. Dip each mushroom in batter and fry (about 3 minutes). Remove the mushrooms with a slotted spoon, laying on a paper towel (to drain excess fat).

Serve at the table. Bon appetit!

Recipe 9: Mushrooms in batter with mustard (step by step)

champignons 300 g
egg 1 pc.
sour cream 50 ml
mustard 1 tsp
hard cheese 50 g
pinch of salt
vegetable oil

Mix egg, sour cream, mustard. Mix well.

Add cheese, grated on a fine grater. Salt, mix.

My mushrooms, cut into four parts, dip in batter.

We spread it on a preheated pan with oil and fry on all sides until golden brown.

Recipe 10: champignons fried in a simple batter

Recipe for champignons in batter. The batter turns out to be very crispy, but only for this you need to take your time, but fry the mushrooms in batter for a long time over medium heat.