Fried Enoki Mushrooms
Pane-Bistecca
Enoki (in Japanese Enokitake) is a type of mushroom used mainly in Asia for soups, salads and as decorations for dishes. In China the mushroom is called Jingu, golden mushroom. It grows in clusters. The cultivated enoki is grown in the dark so that it remains white. Originally it is golden brown. It has been cultivated in China since the 8th century and China is the largest producer of it.
I often use it in salads or hors d’oeuvres as a decoration, because when it is fried it comes apart like a fan. This not only looks beautiful but makes it very crispy!
I often use it in salads or hors d’oeuvres as a decoration, because when it is fried it comes apart like a fan. This not only looks beautiful but makes it very crispy!
Ingredients
With Batter:
2 Eggs
1 Pinch of Salt
1 level tbsp Cornstarch
2 tbsp Flour
2 tbsp cold Water
Beat 2 Eggs with a little Salt
A plate with Tempura or other Flour
Or:
Arbeitsschritte
1
Step 1
Cut 1-2 cm off the bottom of the large mushroom clump to get rid of any soil residue. Then rinse under running water, shake out well. Let dry on paper towel, divided into smaller bunches.
2
Step 2
Meanwhile, prepare the dough or egg and flour and heat the oil in a deep pan.
3
Step 3
Hold the end of the clusters and either pull them through the dough, or through the egg and flour, and place them directly into the hot oil.
4
Step 4
The mushrooms will fan out immediately, so leave enough room for them. Fry until golden brown on both sides, then drain on kitchen paper.
Notes
The mushrooms are suitable for decoration on appetizers, salads, as tempura vegetables, etc.
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