Watch Episodes 173-179 on Killer in the House by Kathryn Canavan
Laithwaite's Wine Club's Danaris Grüner Veltliner, 2023 the perfect pairing with Fried Mushrooms!
From Food52.com
Fried Mushrooms with Smoked Paprika Remoulade
Ingredients
For the fried mushrooms
For the fried mushrooms
2 cups Panko/breadcrumbs
6 Tbsp flat-leaf parsley leaves
1/2 cup all-purpose flour
2/3 cup buttermilk
Zest of 1 lemon
10 button mushrooms, stems removed and sliced 1/4-inch thick
1 pinch salt and freshly ground black pepper, to taste
1/3 cup olive or canola oil for frying
6 Tbsp flat-leaf parsley leaves
1/2 cup all-purpose flour
2/3 cup buttermilk
Zest of 1 lemon
10 button mushrooms, stems removed and sliced 1/4-inch thick
1 pinch salt and freshly ground black pepper, to taste
1/3 cup olive or canola oil for frying
Smoked Paprika Remoulade
Ingredients
1/2 cup mayonnaise
2 Tbsp cornichons, capers, or tart pickles, finely diced
1 tsp whole-grain mustard
1 tsp Dijon mustard
1 tsp smoked paprika
1 Tbsp lemon juice
1 pinch salt and freshly ground black pepper, to taste
1. To prepare the fried mushrooms, combine the panko and parsley in the bowl of a food processor, then pulse until finely ground. If you've just washed your parsley, dry it before adding it to the food processor.
2. Set up a "breading" station with three low bowls. In the first bowl, add flour. In the second, add buttermilk. In the third, add the panko/parsley mixture, then stir in lemon zest and season with salt and pepper. Dunk the mushrooms into each bowl, covering them with flour, then buttermilk, then the panko/parsley mixture. Place the breaded mushrooms aside until ready to be fried.
3. In a skillet, heat the oil until simmering. Fry the mushrooms in batches over medium to high heat, turning them, until golden and crispy, about 3 minutes total -- a fish spatula works well to flip the mushrooms without tearing the breading. Drain the mushrooms on a paper towel-lined plate, and sprinkle with salt.
2 Tbsp cornichons, capers, or tart pickles, finely diced
1 tsp whole-grain mustard
1 tsp Dijon mustard
1 tsp smoked paprika
1 Tbsp lemon juice
1 pinch salt and freshly ground black pepper, to taste
Fried Mushroom Directions
1. To prepare the fried mushrooms, combine the panko and parsley in the bowl of a food processor, then pulse until finely ground. If you've just washed your parsley, dry it before adding it to the food processor.2. Set up a "breading" station with three low bowls. In the first bowl, add flour. In the second, add buttermilk. In the third, add the panko/parsley mixture, then stir in lemon zest and season with salt and pepper. Dunk the mushrooms into each bowl, covering them with flour, then buttermilk, then the panko/parsley mixture. Place the breaded mushrooms aside until ready to be fried.
3. In a skillet, heat the oil until simmering. Fry the mushrooms in batches over medium to high heat, turning them, until golden and crispy, about 3 minutes total -- a fish spatula works well to flip the mushrooms without tearing the breading. Drain the mushrooms on a paper towel-lined plate, and sprinkle with salt.
To keep the mushrooms warm, transfer them to a baking sheet -- fried mushrooms can be held in an oven at 225º F for 20 to 30 minutes.
Smoked Paprika Remoulade Directions
To prepare the smoked paprika remoulade, combine the mayonnaise, cornichons, mustard, smoked paprika, lemon juice, salt, and pepper in a small bowl, then mix until combined.
Thank you Emily C for your recipes!
Thank you Emily C for your recipes!
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