Setas Rebozadas Battered Mushrooms
If you're looking to add a touch of Spanish flair to your next gathering or cozy night in, these Setas Rebozadas, or Battered Mushrooms, are the perfect addition to your table. Crispy on the outside and tender on the inside, these mushrooms are a delightful appetizer that will transport your taste buds to Spain. Let's dive into the recipe and bring a bit of Spanish magic to your cooking!
Ingredients
Instructions
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Clean the mushrooms by wiping them with a damp cloth or paper towel to remove any dirt. Trim the ends of the stems if necessary.
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In a shallow dish, combine the flour, garlic powder, paprika, salt, and pepper. Mix well to evenly distribute the seasonings.
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In another bowl, whisk together the eggs and milk until well combined.
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Heat oil in a large frying pan over medium heat until hot but not smoking.
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Dip each mushroom into the egg mixture, fully coating it.
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Dredge the mushroom in the seasoned flour, ensuring even coating on all sides.
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Carefully place the coated mushroom into the hot oil, frying in batches without overcrowding the pan.
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Cook for 2-3 minutes on each side until golden brown and crispy.
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Remove the mushrooms from the oil and place them on a paper towel-lined plate to drain excess oil.
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Serve hot, optionally garnished with fresh parsley or a squeeze of lemon juice.
Nutrition Facts
Serving size: 1 serving (approx. 100 g)- Calories
- 280 kcal
- Total Fat
- 15 g
- Saturated Fat
- 3.5 g
- Cholesterol
- 140 mg
- Sodium
- 350 mg
- Total Carbohydrate
- 25 g
- Dietary Fiber
- 2 g
- Sugars
- 3 g
- Protein
- 10 g
These Setas Rebozadas Battered Mushrooms will be a hit at any gathering or as a tasty snack for a cozy night in. The crispy exterior paired with the tender mushrooms inside makes for a delightful contrast of textures that will keep you coming back for more. Enjoy the flavors of Spain right in your own home with this simple and delicious recipe. Buon appetito!