Fried Mushrooms in wine crust with homemade mashed potatoes

Fried Mushrooms in wine crust with homemade mashed potatoes

Photo and text by Panos Diotis and Mirella Kaloglou

Calories (per serving): 
633
Servings: 
Cooking Time: 

 

It's a recipe that came up out of the blue. We had the portobello fried mushrooms in wine crust but wanted something on the side for it. So, we tried mashed potatoes as it is both smooth and tasty. It was more than we hoped...!

 

Ingredients: 

For the mushrooms:
- 500gr/17.5oz/1.1pound portobello mushrooms cut into slices
- 1 cup of flour
- 1 cup white wine
- 1 egg
- salt and pepper
- a pinch of nutmeg
- olive oil for frying the mushrooms

 

For the mashed potatoes:
- 4 medium sized potatoes
- 1 cup milk
- a little chopped parsley
- 1 clove of crushed garlic
- 2 tablespoons of butter or margarine
- a couple of pinches nutmeg
- salt and pepper

 

For the mushrooms:
Start by making the batter for the mushrooms. Beat the egg in a large bowl and add the flour. Dilute the mixture slowly with the wine. The result should be a thin porridge. Add salt and pepper.
Put the olive oil in a frying pan (you will need 2cm/0.8inch deep oil) and put it on medium to high heat. Put the mushrooms one by one in slices into the batter, drain them the excess batter well (tap them) and place them in the pan.
Fry them until light brown on both sides. Remove from the pan and place them on a large dish (on paper towel to absorb the excess oil).

 

For the mashed potatoes:
Peel the potatoes and chop them into pieces (4-5cm/1.5-2inches each). Put them in a saucepan/small pot, cover them with salted water and put it on high heat. Once it starts simmering, reduce the heat to medium and let them boil.
Once boiled enough (you should be able to pierce them easily with a fork), remove them from water and put them in a bowl. Mash the potatoes with a hand blender of even better with a large hard strainer ladle or the tool for mashing.
Add the butter and stir so it melts.
Continue stiring and slowly add the milk.
Add the garlic, and the nutmeg. Stir again and now add the parsley. Ready!

 

Tips: 

1.You can save more time if you start boiling the potatoes, while you fry the mushrooms. 
2. It' s better, before you start cooking this, (and any recipe), to gather the ingredients first. The cooking will be a lot easier this way.
3. When serving, you can add a few drops of fresh lemon juice on the mushrooms if you like.

 

Meal: 
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