Fried mushrooms with beetroot mayonnaise

Name: Fried mushrooms with beetroot mayonnaise
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: Champignon mushrooms 5 ½ cups; Breadcrumbs to taste; Type 00 flour to taste; Thyme to taste; Eggs 3; Whole milk ¼ cup; Fine salt to taste; Precooked beets ½ cup; Soy milk ¼ cup; Vegetable oil ½ cup; Lemon juice ½; Fresh ginger 0.2 oz; Fine salt to taste

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Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 5 min
Serving: 4
Cost: Low

PRESENTATION

There's just something magical about autumn in Italy, you know? Especially when you're talking about fried mushrooms. The air is filled with this earthy scent that really, really promises delicious meals. As the leaves change color, Italians dive into dishes like trifolati, hearty porcini soups, and rich mushroom risottos. But let's talk about a real treat: crispy fried mushrooms as an appetizer. Seriously good. Infused with fresh thyme, the batter gives each bite an aromatic burst of flavor—perfect for those cool evenings. When you pull out those golden, crispy mushrooms, you know you're in for a treat. Can't go wrong. They're a staple in Italian autumn antipasti, bringing everyone together around the table. Inside, they're tender, while the outside stays addictively crunchy. So, so hard to resist, especially with a special dip on the side.

What really makes this fried mushrooms recipe shine is the beetroot mayonnaise. And here's the thing: this isn't just any sauce; it is a vegan mayo with a sweet beetroot twist and a colorful pink hue that really lights up the plate. Dip a hot, crispy mushroom into this creamy, sweet sauce, and wow, you'll experience a flavor explosion. I mean, the earthiness of the mushrooms, the freshness of the thyme, and the tangy beetroot combine to create something both familiar and exciting. Italians often pair this with a glass of fresh wine—such a celebration. Sharing a platter of these with friends before dinner is pretty much a relaxed and fun way to get everyone chatting and enjoying each other's company. Plus, the beetroot dip looks stunning on the table, making this dish not only delicious but also a feast for the eyes.

If you're into vegetarian appetizers or just want to capture a bit of Italian autumn magic, this combo of fried mushrooms and homemade beetroot mayonnaise is a surefire hit. It's all about bringing a slice of Italian warmth and flavor to your table. Really, every bite is a memorable experience.

INGREDIENTS

Champignon mushrooms 5 ½ cups (400 g)

Breadcrumbs to taste

Type 00 flour to taste

Thyme to taste

Eggs 3

Whole milk ¼ cup (40 g)

Fine salt to taste

For the beetroot mayonnaise: Precooked beets ½ cup (100 g); Soy milk ¼ cup (50 g); Vegetable oil ½ cup (120 g); Lemon juice ½; Fresh ginger 0.2 oz (5 g); Fine salt to taste

Preparation

How to prepare Fried mushrooms with beetroot mayonnaise

To prepare the fried mushrooms with beetroot mayonnaise, start with the latter. If you don't want to stain your hands, use gloves, then peel the beetroot 1 and cut it first into slices, then into strips, and finally into cubes 2. Put them in the bowl of a mixer along with the peeled ginger root 3,

the soy milk 4, the lemon juice 5, and begin to blend while pouring the vegetable oil in a thin stream 6.

When you have obtained a smooth and fluid sauce, adjust the salt and set aside 7. Move on to the mushrooms. Cut off the earthy part of the stem 8 and to clean them, use a damp cloth, trying to rub off the dirt. It is preferable not to wash the mushrooms because they absorb water 9.

Finally, slice them to a thickness of 1/8 to 3/16 inch 10. Crack the eggs into a bowl, add the milk, a pinch of salt 11, and beat lightly 12.

Then add the thyme leaves to the coarse breadcrumbs 13, mix this as well and move on to the breading. Dust the mushrooms first with flour 14, then dip them in the eggs 15

and finally in the breadcrumbs 16. Repeat this process for all and as you go, place the breaded mushrooms on a tray with parchment paper 17. When all are ready, cook a handful of mushrooms in a pot with hot oil at 340°F 18.

After about a couple of minutes, or when they are golden brown, drain them on paper towels 19. Add another pinch of salt 20 and finally, plate your fried mushrooms with beetroot mayonnaise and enjoy your meal 21.

Storage

When you prepare the fried mushrooms with beetroot mayonnaise, it is best to consume everything immediately to appreciate the flavors and crispness. However, the fried mushrooms will still be crispy even after a few hours of rest. Alternatively, you might try warming them in a convection oven to dry any moisture that has formed inside the breading.
The vegan mayonnaise can be stored in the fridge for up to 3 days.

Advice

Fried mushrooms with beetroot mayonnaise is the original appetizer you were looking for, but you can make small variations to make the dish even more special. Imagine, for example, using different varieties of mushrooms during their season or using breadcrumbs made from whole wheat bread for a more rustic flavor!

For the translation of some texts, artificial intelligence tools may have been used.