Mushrooms with spicy greens in beer batter

Ingredients

• 16 large mushrooms
• 2 tbsp. l. lemon juice
• 4 garlic cloves
• 1 bunch fresh herbs (rosemary/thyme/basil/parsley)
• 60 g of melted butter
• salt
• ground pepper
• ground paprika
• 125 g flour
• 125 g starch
• 4 yolks
• 4 squirrels
• 1/4 liter of beer
• vegetable oil for frying

Cooking

Step 1

Rinse the mushrooms with cold water, dry, remove the legs and sprinkle with lemon juice.

Step 2

Finely chop the mushroom stems. Peel and crush the garlic with a garlic press. Rinse greens, dry and finely chop.

Step 3

Melt the butter in a frying pan, add garlic and mushroom legs, fry for 1.5-2 minutes. Then add greens and simmer for 1 more minute. Season the finished mixture with salt, pepper and stuff the mushroom caps with it.

Step 4

In a bowl, mix flour, starch, a pinch of salt and paprika each, add the yolks, beer and knead the batter. Beat egg whites until stiff peaks form, add to batter and mix gently.

Step 5

Heat oil in a saucepan. Dip the mushrooms in the batter and fry. Set the mushrooms aside in a colander to remove excess oil. Serve with French toast.