| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 11g | 3g | 35g |
| sugars | fibre | protein | salt |
| 3g | 2g | 10g | 0.38g |
Why I Love Romanian Crispy Mushroom Nuggets
Just as the rhythm of salsa carries me across the dance floor, the joy of fusion-style cooking sweeps me into my kitchen. Today, I’m sharing a delightful Romanian-inspired dish that I adore – the ‘Crispy Mushroom Nuggets’. This recipe has taught me that sometimes, the most intriguing food stories evolve from places we least expect, and the flavorful combinations can be simply magical.
World of Flavors in One Bite
Luscious textures, gratifying crunch and a fascinating mix of flavors often remind me of Miami’s vibrant culinary scene with its Caribbean influences and Spanish classics. The Crispy Mushroom Nuggets encompass these sentiments in more ways than one. Made from a blend of robust mushrooms like portobello, white and shiitake combined with all-purpose flour, panko breadcrumbs and eggs, these nuggets are a textural wonder. Toasted with a touch of garlic and onion powder, a pinch of paprika and some salt and pepper, and then rolled in the finest Parmesan cheese and fresh chopped parsley before being deep-fried, they are a true explosion of flavors in each bite.
Inspiration Behind the Classics
As much as I’m celebrated for my tapas, my exploration doesn’t end there. These nuggets have been inspired by Romanian cuisine but borrow from other culinary traditions. I came across this recipe in an old Romanian cookbook but decided to give it my own twist. Like the Romanian chef and author Hanne Blank, I too believe in the fusion of cultures through food. Nothing can bring people together better than delectable meals, prepared with love.
An Ideal Add-On to any Meal
The beauty of these Crispy Mushroom Nuggets is that they seamlessly blend into any menu. If you’re hosting a party, pair them with a vibrant quick cucumber kimchi for a refreshing contrast. Or, if you desire something heartier, try them withChicken Goulash and watch your guest’s eyes light up with delight. The possibilities are endless!
The magic of these nuggets rests in the contrast of flavours and textures, a testament to what fusion cooking can achieve. I hope that my love for this recipe resonates with each bite and inspires you to explore the vast world of world fusion cuisine!
What You’ll Need
- 2 pounds of mixed mushrooms (like portobello, white and shiitake)
- 1/2 cup of all-purpose flour
- 1 1/2 cups of panko breadcrumbs
- 3 large eggs
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of fresh chopped parsley (or dried)
- Vegetable oil, for frying
Method
Step One
Begin by cleaning the mushrooms and removing the stems. They can be cut into halves or quarters depending on their size.
Step Two
In a bowl, mix together the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. This will be your flour mixture.
Step Three
In a separate bowl, beat the eggs until well mixed. Then, in a third bowl, combine the panko breadcrumbs, Parmesan cheese, and chopped parsley.
Step Four
Dip each mushroom first in the flour mixture, shaking off any excess flour. Then dip them into the beaten eggs, and finally coat them with the panko and Parmesan cheese mixture.
Step Five
Heat vegetable oil in a large pan over medium-high heat. The oil should be about two inches deep in the pan. When the oil is hot, carefully add the breaded mushrooms.
Step Six
Cook the mushrooms for about 3-4 minutes on each side or until they are crispy and golden brown. Once done, remove them from the pan and let them drain on a paper towel-lined plate.
Step Seven
Allow them to cool slightly before serving. Your crispy mushroom nuggets are now ready to be enjoyed!
