Author Notes
I take lowly mushrooms and transform them into the most delicious mushroom munchies. This dish is perfect for game night and ideal as an after school snack. —Elle Green
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Ingredients
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1 cup
all-purpose flour
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1 teaspoon
baking powder
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1 teaspoon
sea salt
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1/2 cup
Pecorino Romano cheese, grated
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1/4 cup
Fontina cheese, grated
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1
shallot, minced
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1 tablespoon
parsley, finely chopped
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5 sprigs
thyme (leaves only), finely chopped
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1
egg
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1 cup
cremini mushrooms, diced
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1 cup
chanterelle mushrooms, diced
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3 ounces
water
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vegetable oil
Directions
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Place dry ingredients and herbs in a mixing bowl, stirring well. To that, add mushrooms and cheese, creating a small well. In a separate bowl, whisk eggs and water and pour into the well, stirring to fully incorporate batter.
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Place pot over medium-high heat and add cooking oil. Once oil has reached 350° F, using a #100 ice cream scoop, lower mushroom batter. Resist the urge to over crowd the oil. Allow munchies to cook approximately 1-2 minutes. Using tongs or a kitchen spider, carefully remove and enjoy immediately.
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