12/17/2019Bites - Appetizers and starters
Cromesqui with three mushrooms and ginger
Servings
8
Ingredients
Cups
- -cornstarch 40 (g)
- -olive oil 2 (tbsp)
- -salt
- -pepper
- -portobello mushrooms 175 (g)
- -oyster mushrooms 175 (g)
- -Paris mushrooms 175 (g)
- -onion 1
- -fresh ginger 50 (g)
- -plant-based cream 50 (mL)
- -breadcrumbs 300 (g)
For the frying
- -neutral oil 1 (L)
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Steps
- 1. Peel the onion and finely chop it.
- Dice the mushrooms into small cubes.
- Peel the ginger and chop it finely.
- In a frying pan, heat the olive oil. Sweat the onions in it. Add the ginger.
- When the onions are translucent, add the mushrooms. Cook until all the moisture has evaporated and the mixture begins to brown.
- Pour in the cream and remove from heat. Season. Allow the mixture to cool down.
- Next, add 150g of breadcrumbs to achieve a workable texture. Shape about ten large meatballs and place them in the freezer for a night (or at least 4 hours).
- The next day, mix the cornstarch with 100 mL of water. Coat the meatballs by dipping them in this mixture, then in the breadcrumbs, then back into the water and cornstarch mixture, and once again into the breadcrumbs.
- In a large saucepan (or a deep fryer if you have one, even better), heat the liter of neutral oil.
- Submerge the cromesquis (I do it in two batches, groups of 5 for a few minutes each so that they become nicely golden. The cromesquis are ready; you can eat them right away. If you want to serve them a bit later, you can also put them in the oven for 5 minutes at 180°C (356°F).
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Cromesqui with three mushrooms and ginger
For: 8 to 10 serv.Difficulty: EasyPreparation: 25 minCooking: 35 minFridge: 4h00
Ingredients
- -cornstarch 40 (g)
- -olive oil 2 (tbsp)
- -salt
- -pepper
- -portobello mushrooms 175 (g)
- -oyster mushrooms 175 (g)
- -Paris mushrooms 175 (g)
- -onion 1
- -fresh ginger 50 (g)
- -plant-based cream 50 (mL)
- -breadcrumbs 300 (g)
For the frying
- -neutral oil 1 (L)
Steps
Steps
- 1. Peel the onion and finely chop it.
- Dice the mushrooms into small cubes.
- Peel the ginger and chop it finely.
- In a frying pan, heat the olive oil. Sweat the onions in it. Add the ginger.
- When the onions are translucent, add the mushrooms. Cook until all the moisture has evaporated and the mixture begins to brown.
- Pour in the cream and remove from heat. Season. Allow the mixture to cool down.
- Next, add 150g of breadcrumbs to achieve a workable texture. Shape about ten large meatballs and place them in the freezer for a night (or at least 4 hours).
- The next day, mix the cornstarch with 100 mL of water. Coat the meatballs by dipping them in this mixture, then in the breadcrumbs, then back into the water and cornstarch mixture, and once again into the breadcrumbs.
- In a large saucepan (or a deep fryer if you have one, even better), heat the liter of neutral oil.
- Submerge the cromesquis (I do it in two batches, groups of 5 for a few minutes each so that they become nicely golden. The cromesquis are ready; you can eat them right away. If you want to serve them a bit later, you can also put them in the oven for 5 minutes at 180°C (356°F).