Magic-Mushrooms

The magic mushroom juicy inside and crispy outside.

Hello, and greetings to all foodie lovers, the fungi-Friday community, and all friends. Today I am presenting one very special recipe using mushrooms. I named it magic mushroom.
The mushrooms are filled with different vegetables and dipped in rice flour coated with breadcrumbs and shallow fried. The dish can be used as an appetizer or side dish but better to eat when it warm.

We need these ingredients for making this recipe
250-grams champignon mushrooms it is 7 medium sizes.
1/2 cup oil I used sunflower oil.
2-3 garlic cloves
1 small onion
3 Brussel sprouts
1 green chili
1tsp black pepper
1and 1/2 tsp salt
2 spring onions
3-4 sprigs of parsley
1/2 tsp chili powder
1/2 tsp turmeric powder
1 tsp oregano
1/2 cup rice flour

clean the vegetables and chop all vegetables finely.

Separate the mushroom stems from the mushroom and chop them finely.

Here are all vegetables and garlic green chili chopped very finely.

Mix together olive oil, lime juice, oregano, salt, black pepper 1 tsp tomato paste, and 1/4 tsp chili powder. make marinate paste to marinate mushroom cups.

Marinate the mushroom cups by rubbing our marinate mixture/paste Marinate all mushrooms and keep them aside.

Making slurry from rice flour
1/2 cup rice flour/cornstarch I had rice flour I used it
2-3 pinches of salt,
2-3 pinches of black pepper,
2-3 pinches of chili powder
mix all ingredients and using cold water make a nice slurry/batter
keep aside.

In a pan add 2 tsp oil when the oil gets hot add chopped garlic and green chili.
when the garlic starts browning add chopped onion and stir it. after the onion gets golden color add all chopped vegetable mushroom stems spring onion brussels sprouts. and stir it. cook them around the rawness disappear.

Add salt and pepper.
chopped parsley.
and 1 tsp rice flour slurry and mix the vegetables thoroughly. after 2-3 minutes switch of heat and late mixture cool down.

In a pan warm some oil around 1 cm deep I used 1/3 cup of oil.

Start filling the vegetable mixture in the marinated mushroom cups better to press little to pack it.
Dip the mushroom in the slurry.
Roll/ coat them in the bread crumbs.
and set it in the pan which already having warm oil.

Set all of them one by one for shallow fry. fry them from all sides
turning around when they are brown and look crispy take them out on the plate.

wipe extra oil using a pepper towel and serve them with chili sauce or soy sauce.

I sliced them in halves (can serve them whole) we like them with tomato cucumber and parsley. they are juicy inside and crispy outside with very special flavors.
We used them as a side dish with rice and dal fry.