Name: Wild Mushroom Munchies
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon sea salt; 1/2 cup Pecorino Romano cheese, grated; 1/4 cup Fontina cheese, grated; 1 shallot, minced; 1 tablespoon parsley, finely chopped; 5 sprigs thyme (leaves only), finely chopped; 1 egg; 1 cup cremini mushrooms, diced; 1 cup chanterelle mushrooms, diced; 3 ounces water; vegetable oil

Servings: 4 persons

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon sea salt
1/2 cup Pecorino Romano cheese, grated
1/4 cup Fontina cheese, grated
1 shallot, minced
1 tablespoon parsley, finely chopped
5 sprigs thyme (leaves only), finely chopped
1 egg
1 cup cremini mushrooms, diced
1 cup chanterelle mushrooms, diced
3 ounces water
vegetable oil

1
Place dry ingredients and herbs in a mixing bowl, stirring well. To that, add mushrooms and cheese, creating a small well. In a separate bowl, whisk eggs and water and pour into the well, stirring to fully incorporate batter.
2
Place pot over medium-high heat and add cooking oil. Once oil has reached 350u00b0 F, using a #100 ice cream scoop, lower mushroom batter. Resist the urge to over crowd the oil. Allow munchies to cook approximately 1-2 minutes. Using tongs or a kitchen spider, carefully remove and enjoy immediately.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Wild Mushroom Munchies

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