Main Course, Starter

Parasol Dumplings

4 People 15 Min.
Beignets de coulemelles, une recette de Supersec par Philippe Emanuelli
  • 30g dried Parasol mushrooms
  • 120g flour mixture for tempura
  • 2 egg yolks
  • 400ml very cold water
  • 1 liter grape seed oil
  • Heat oil for frying (180°C).
  • Mix the egg yolks with the ice cold water and then with the flour (sifted if possible).
  • Lightly flour the mushrooms, then dip them in the tempura batter. Drop them in the oil.
  • Make small batches.
  • Dry and set aside the dumplings on a clean dry cloth.
  • Add salt and serve. If you want you may add some chopped herbs

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