Fried Three Mushrooms
This makes a flavorful side dish for beef fondues such as Classic Beef Bourguignonne.
INGREDIENTS | SERVES 4
- 20 fresh small mushrooms
- Horseradish with Sour Cream
- 6 portobello mushrooms
- 4 oyster mushrooms
- ½ cup balsamic vinegar
- 4½ cups oil, or as needed
Wipe the mushrooms with a damp cloth. If desired, remove the feathery “gills” from underneath the cap of the portobello and oyster mushrooms.
Remove the stems from all the mushrooms. Slice the small mushrooms. Cut the portobello and the oyster mushrooms into bite-sized squares or rectangles (this will give them a better surface area for cooking in hot oil).
Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat. When the oil is hot, move the fondue pot to the table and set up the burner.
Spear the mushrooms with a dipping fork. Cook for approximately 20 seconds in the hot oil until the mushrooms are lightly browned but not burned. (If not cooked long enough, they can taste oily.) Drain on paper towels. Serve with the Horseradish with Sour Cream and balsamic vinegar for dipping.
Large and with feathery brown “gills” underneath the cap, portobello mushrooms are known for their strong earthy flavor. While all mushrooms exude liquid when heated, portobello mushrooms exude more than most, making them very flavorful when cooked. Gray with white gills, oyster mushrooms have a more subtle flavor. Both can easily hold their own against a strong dip like Horseradish with Sour Cream.