• Sheetal Jandial

Batter-fried stuffed mushrooms

Updated: Jun 30



A simple, quick and easy to cook small plates recipe. Button mushrooms work best for this recipe of batter-fried stuffed mushrooms. I have used finely chopped button mushrooms stalks and paneer for the stuffing, which can be easily substituted with ingredients of your choice - think cheese!, finely chopped veggies, another variety of mushrooms, thickened white sauce loaded with fresh herbs... the choices are endless.



Serves: 4

Time taken:

Prep: 15 minutes

Cooking: 15-20 minutes


Ingredients to make Batter-fried Stuffed Mushrooms


For 16 large-ish button mushrooms


Stuffing

2 tsp cooking oil

Stalks of the button mushrooms – finely chopped

2 tbsp crumbled paneer (or cheese!)*

6-8 garlic cloves, minced

½ tsp red chilli flakes

1 tsp freshly ground black pepper

Salt to taste


Batter

2 cups flour (preferably rice flour or corn / maize flour - not starch)

1 tsp red chilli powder or paprika

1 tsp salt

Chilled water, as required to form a thick batter (or beer!)

Bread crumbs for coating – optional


Cooking oil for frying


Method of making Batter-fried Stuffed Mushrooms


Wash the button mushrooms well and separate the stalks. Finely chop the stalks of the button mushrooms, to use for the stuffing.


Lightly heat 2 tsp cooking oil in a pan and add the minced garlic. Once garlic starts releasing its flavour, add the finely chopped button mushroom stalks. Mix well and cook on medium heat. After a minute or so, once the mushroom stalks start to cook, add crumbled paneer, red chilli flakes, freshly ground black pepper and salt. Give it a good mix and continue to cook for a couple of minutes.


Once the stuffing mix comes together, transfer it to a plate / bowl to stop the cooking process. Keep aside to cool.


Heat enough cooking oil in a pan for frying the stuffed mushrooms.


Lightly mix the ingredients for the batter to form a thick paste, a runny batter will not coat the mushrooms evenly. Add a couple of ice cubes to keep the batter cold. Cold batter makes for a crisp coating as against ambient temperature batter.


I like to use rice flour or corn / maize flour for the batter coating as these lend a nice crunch to the batter fried stuffed mushrooms. You could use regular all purpose flour too.

Stuff the button mushroom caps with the prepared stuffing mix. Dust some flour over the stuffed mushrooms so the batter coats well. Dip the stuffed button mushroom caps in batter and fry till golden brown.


Serve these batter-fried stuffed mushrooms hot with mustard sauce or dip of choice.


* use tofu for a vegan option of batter-fried stuffed mushrooms instead of paneer or cheese.

Visit the appetisers section for more small plates recipes / snack ideas.


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