Autumn is the ideal season to bring mushrooms to the table, both as a side dish and as an addition to pasta dishes, savory pies, and appetizers. Although champignon mushrooms are readily available throughout the year, it’s between October and November that their allure becomes irresistible. Why not take the opportunity to try a new recipe? I propose “Mushrooms in Beer,” a light and flavorful vegetarian side dish, perfect as an alternative to classic sautéed mushrooms.
Ingredients
• 200 g of Pleurotus ostreatus mushrooms
• 90 g of flour
• 1/4 cup of water
• 1/4 cup of beer
• 1 egg white
• Salt and pepper
• Vegetable oil or olive oil for frying
Instructions
- Clean the champignon mushrooms with a damp cloth and cut off the dirty part of the stem with a clean slice.
- Separate the stem from the cap (you can save the stem for another recipe).
- Prepare a batter with the flour, beer, water, and salt.
- Beat the egg white until stiff peaks form and gently fold it into the batter.
- Season the mushrooms with salt and pepper.
- Dip the mushrooms into the batter.
- Fry the mushrooms in abundant hot oil until they are well golden.
Enjoy your meal! 🍽️
The fungal kingdom is a universe in continuous evolution, with new scientific discoveries emerging every year about their extraordinary benefits for gut health and overall well-being. From now on, when you see a mushroom, you will no longer think only of its taste or appearance, but of all the therapeutic potential it holds in its fibers and bioactive compounds. ✉️ Stay connected - Subscribe to our newsletter to receive the latest studies on: Nature offers us extraordinary tools to take care of our health. Fungi, with their unique balance between nutrition and medicine, represent a fascinating frontier we are only beginning to explore. Continue to follow us to discover how these extraordinary organisms can transform your approach to well-being.Continue your journey into the world of fungi