Mushroom nuggets: the recipe for a delicious and tempting vegetable appetizer – Tale Of Travels

I mushroom nuggets I am a antipasti delicious and original inspired by the recipe for classic chicken nuggets, a truly delicious vegetable variant. To make them, the mushrooms are cut into slices, before passing them through the To beat made from corn starch, flour, water, flavorings and breadcrumbs corn flakes chopped. The vegetable nuggets will then be fried in boiling oil until golden brown. Once ready, you can taste them with the classic mayonnaise or with the sauces you prefer, to make the preparation even more appetizing. Here are the steps to make them.

In our recipe we used cardoncelli mushrooms, which are firm and meaty, but you can also use the Mushrooms of Paris, easier to find. You can also flavor the dough with your favorite spices instead of paprika andgarlic powder.

There are many recipes with mushrooms that you can make, a simple and tasty preparation for lunch or dinner.

How to make mushroom nuggets

Cut the stems of the mushrooms into medium-sized slices 1.

Pour the cornflakes into a bag and chop them using a rolling pin 2. Transfer them to a bowl.

In another bowl, mix the cornstarch with the flour, garlic powder, paprika, salt and pepper 3.

Add the water and mix to obtain a creamy paste 4.

Dip the mushrooms in the batter and pass them through the corn flakes, making them stick well 5.

Fry them in seed oil on both sides until golden brown 6.

Mushroom nuggets are ready to serve seven.

storage

You can store the mushroom nuggets for 1-2 days in the refrigerator, in an airtight container, although it is advisable to taste them immediately after preparation.