MUSHROOMS BEIGNETS

Ingredients :

Beignets batter:

6 oz (175 g) flour

1 egg

1 egg yolk

2 tablespoons butter, melted

6 ½ tablespoons beer

Salt

1 lb 2 oz (1/2 k) mushrooms

Juice of 1 lemon

Tomato Sauce:

2 lb 4 oz (1 k) tomatoes, peeled, seedless and chopped

1 garlic clove, finely chopped

1 small onion, finely chopped

2 tablespoons olive oil

Salt

Pepper

Oregano

Thyme

Preparation:

Beignets batter:
Lightly beat egg in a medium size bowl; beat in flour, melted butter and egg yolk.

Add beer gradually stirring. Season to taste. If mixture is too thick, water may be added.

Refrigerate for 2 hours.

Clean mushrooms and blanch them in boiling water with lemon juice for 1 minute. Remove from water and drain.

Dredge each mushroom in flour. Dip in beignet batter to coat completely.

Heat oil in a skillet and working in batches, fry mushrooms until golden. Remove immediately from oil and drain on paper towels.

Arrange beignets on a serving dish and serve with tomato sauce.

Tomato Sauce:
Sautee garlic and onion in olive oil. Add tomato and herbs and season to taste. Bring to a boil and cook over low heat for 30 minutes. Force through a strainer.

Serve with mushrooms.

6 – 8 servings

Back