Pan-fried champignons

A versatile appetizer that can be served hot or cold.

Ingredients

• Champignons - 400 g
• Egg - 1 pc.
• Flour - 60 g
• Breadcrumbs - 90 g
• Lemon zest - 1/2 teaspoon
• Lemon juice - 1 tbsp. the spoon
• Garlic - 3 cloves
• Dried ground thyme - 1 teaspoon
• Salt - 1 teaspoon
• Ground black pepper - 1/2 teaspoon
• Vegetable oil - 400 ml + 3 tbsp. spoons

Directions

1. Prepare all the necessary ingredients. In mushrooms, cut off contaminated areas and wash the mushrooms.
2. Pour water into a saucepan and place over medium heat. Bring to a boil, add mushrooms and simmer for 2 minutes after boiling.
3. Drain the broth and dry the mushrooms.
4. Add salt, black pepper and dried thyme to a bowl.
5. Remove 1/2 teaspoon of zest from a lemon.
6. Pour lemon juice into a bowl with salt and spices and add zest.
7. Peel and grate the garlic on a fine grater or pass through a press. Add garlic to bowl. Blend everything well until smooth.
8. Pour in 3 tbsp. tablespoons of vegetable oil and mix the mixture.
9. Add the prepared spicy mixture to the boiled mushrooms and mix. Cover the bowl and refrigerate the mushrooms for 1 hour.
10. Break the egg into a bowl and mix with a fork until smooth.
11. Dredge mushrooms completely in flour.
12. Dip each mushroom into the egg until it is completely covered.
13. Place the mushrooms in the breadcrumbs and coat on all sides.
14. Then dip each mushroom back into the egg.
15. Roll the mushrooms again in breadcrumbs and place on a plate.
16. Pour vegetable oil into a small skillet with high sides and heat over medium heat. Gently lower the mushrooms and fry for 2-3 minutes, until golden brown. If the mushrooms are not completely covered in oil, turn them over and fry for another 2-3 minutes, until cooked through.
17. Remove the mushrooms from the deep fryer and place on a paper towel to remove excess oil.
18. Deep fried champignons are ready. Serve them immediately or after cooling, adding sauce.
19. Bon appetit!