Deep Fried Mushrooms with Tartare Sauce

Deep Fried Mushrooms with Tartare Sauce

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Calories: 1192

Ingredients
 

  • 1 1 1/4 lb field mushrooms or small open cap cultivated mushrooms
  • 3 eggs
  • approx. 4 oz fine fresh breadcrumbs
  • sunflower oil for frying
  • salt and pepper

for the tartare sauce:

  • 4 hard boiled eggs
  • 1 tbsp mild mustard
  • 9 floz olive oil
  • strained fresh lemon juice
  • 3 gherkins finely chopped
  • 3 tbsp capers finely chopped
  • 2 tbsp chopped chives
  • 2 tbsp chopped parsley
  • generous pinch salt

garnish with:

  • 1 to mato rosebud
  • small sprigs of parsley

serve with:

  • steamed asparagus or artichoke hearts

Instructions

  • Make the sauce. Take the yolks out of the hard boiled eggs and mash very thoroughly with a fork in a bowl; work in the mustard and a generous pinch of salt. Add the olive oil very gradually, as for a classic mayonnaise, starting off by beating in a few drops at a time with a balloon whisk, gradually increasing this to a trickle.
  • When the mixture is thick and light, stir in lemon juice to taste. Stir the chopped gherkins and capers into the sauce with the herbs.
  • Beat in the hard boiled egg now if wished, having first strained it through a fine sieve. Add a little more salt to taste, and season with freshly ground white pepper.
  • Cut the stalks off the mushrooms flush with the underside of the caps and weigh the caps. Wipe
  • them with a slightly dampened cloth. Leave whole.
  • Beat the eggs lightly in a bowl with a pinch of salt and some freshly ground pepper.
  • Heat the oil in the deep fryer to 350°F (180°C). Dip the mushrooms into this, drain briefly and then roll in the breadcrumbs, coating them all over.
  • Deep fry a few at a time for 2 - 3 minutes, until the breadcrumb coating is crisp and golden brown. Drain each batch well and keep hot, uncovered, spread out on kitchen paper while you fry the rest.
  • Serve as quickly as possible, with the tartare sauce.
Calories: 1192 kcal
Carbohydrates: 121 g
Protein: 90 g
Fat: 44g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 1237 mg
Sodium: 2192 mg
Potassium: 3995 mg
Fiber: 17 g
Sugar: 30 g
Vitamin A: 2737 IU
Vitamin C: 37 mg
Calcium: 447 mg
Iron: 17 mg
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