I will show you how simple and fast it is to make a delicious and crispy funghi recipe. All you will require is some polenta for breading, mushrooms, egg, garlic, and parsley. Delicious funghi recipe for the whole family to enjoy, even my daughter loves it, despite disliking mushrooms at this age.
One of our passions is foraging for mushrooms in the woodlands. Myself and Marina have been foraging mushrooms since we were little kids with our families, we would like to pass this knowledge on to Salina as well.
There is something so peaceful about it… it must be the fresh air, the long walks, or just the almost forgotten primal instincts.
I love to cook with wild ingredients, in this funghi recipe, I have used porcini or cep mushrooms. Â
Nevertheless, if you are not confident with the picking of wild mushrooms, don’t worry, just go for a walk in the park, then stop at the local supermarket and buy some large mushrooms from there.
Particularly, king oysters or portobello would be suitable and meaty enough to make breaded mushrooms.Â
Serve breaded mushrooms as a starter and follow it up with a fantastic Spaghetti alle Vongole!Â
Or why not try traditional Gnudi Toscani, fluffy dumplings filled with ricotta cheese. For the perfect ending to your feast check out Panettone Zuccotto or Bread and Butter pudding made out of Panettone.Â
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15 minutes Fungi Fritti recipe
Place the polenta flour on a large plate, add the finely chopped garlic and chopped parsley, then mix well
In a medium bowl, bite an egg white, a few drops of water, and a pinch of salt with a fork for a few seconds, just incorporating a bit of air.
Slice the large mushrooms about 1 cm thick, place them in the egg white mix, and then in the polenta, making sure to press down enough for the polenta to stick to both sides of the mushroom slices, once all mushrooms are prepped, place the cooking olive oil in a large frying pan and heat up.
Place a little piece of mushroom in the pan, once it starts to fry, carefully place one by one the slices inside the hot oil living some space between them.
They should cook about 1 minute on each side, but check, lifting the first slice placed with the tongs, it should be a nice golden colour. If the mushrooms are colouring to fast, and turning too dark, move immediately the pan from the heat and let cool for a few seconds on the side.
Once the mushrooms are cooked on both sides, move on an other plate linen with some absorbent kitchen paper, adjust seasoning with a pinch of salt, serve hot!
Hints and Tips
The secret of golden crispy mushrooms is to control the pan temperature, too cold and the mushrooms will be soggy, and too hot and they will burn.
You can prep and breaded mushrooms in advance but fry just before serving to ensure they are eaten when crispy.
Add some lovely vegetables to your dinner table like green beans, sweet and tangy zucchini, or roasted carrots with cumin to enrich your meal.
For extra flavour try to grate some Parmesan or Pecorino cheese before serving on the hot mushrooms.Â
Funghi Fritti
Ingredients
- 200 g Large mushrooms
- 80 g Polenta corn flour
- 50 ml Cooking olive oil
- 1 Egg
- 6 g Chopped Parsley
- 5 g Garlic
- Salt and Pepper to taste
Instructions
- Place the polenta flour in a large plate, add the finely chopped garlic and chopped parsley, then mix well
- In a medium bowl, bit an egg white, a few drops of water and a pinch of salt with a fork for a few seconds, just incorporating a bit of air.
- Slice the large mushrooms about 1 cm thick, place them in the egg white mix and then in the polenta, making sure to press down enough for the polenta to stick to both sides of the mushrooms slices, once all mushrooms are prepped, place the cooking olive oil in a large frying pan and heat up.
- Place a little piece of mushroom in the pan, once it starts to fry, carefully place one by one the slices inside the hot oil living some space between them.
- They should cook about 1 minute on each side, but check, lifting the first slice placed with the tongs, it should be a nice golden colour. If the mushrooms are colouring to fast, and turning too dark, move immediately the pan from the heat and let cool for a few seconds on the side.
- Once the mushrooms are cooked on both sides, move on an other plate linen with some absorbent kitchen paper, adjust seasoning with a pinch of salt, serve hot
Hints and Tips
The secret of golden crispy mushrooms is to control the pan temperature, too cold and the mushrooms will be soggy, too hot and they will burnYou can prep and bread the mushrooms in advance but fry just before serving
We love them with a dollop of chilli mayonnaise or arrabbiata sauce
For extra flavour try to grate some parmesan or pecorino before serving Allergens: Egg
Nutrition
I hope you will enjoy our funghi recipe, so easy and quick to make. Truly delicious starter or a side option for your dinner table
. If you are looking for more recipes to make with mushrooms, check out easy vegan burger perfect alternative for vegan or vegetarian diet!
You might also enjoy our fantastic Italian Peperonata recipe with bell peppers, you can serve it as a starter or side, another fantastic vegetarian recipe. Learn more about Mediterranean Diet and the benefits it holds for your whole family.
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A classic! I love the use of polenta for the crunch.