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 when we were little kids with our families, we would like to pass this knowledge 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 personally love to cook with wild ingredients, in this funghi recipe I have used porcini or cep mushrooms.
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.
Serve breaded mushrooms as a starter and follow it up with a fantastic Spaghetti alle Vongole!
15 minutes Fungi Fritti recipe
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 burn.
You can prep and breaded mushrooms in advance but fry just before serving to ensue the are eaten when crispy.
We love this funghi recipe with a dollop of chilli mayonnaise or arrabbiata sauce. Check out our 14 Kitchen Necessities which have been selected by a professional chef, tried and tested products on the daily basis. Do you have everything you need to make your next recipe?
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.
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
Notes
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 Recommended Products
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.