Crispy Sesame Mushrooms with Cucumber Remoulade

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Crispy Sesame Mushrooms with Cucumber Remoulade

The Culinary Story Behind This Irresistible Dish

Imagine a dish that transforms humble mushrooms into a crispy, golden delicacy, perfectly complemented by a cool, tangy cucumber remoulade. This recipe is a celebration of texture, flavor, and creative vegetarian cooking that proves plant-based dishes can be absolutely extraordinary.

Born from the desire to elevate simple ingredients into something spectacular, these Crispy Sesame Mushrooms offer a unique twist on traditional appetizers. The combination of nutty sesame seeds, perfectly fried mushrooms, and a zesty cucumber sauce creates a harmony of flavors that will surprise and delight even the most discerning food lovers.

Ingredients List

For the Crispy Sesame Mushrooms:

  • Mushrooms: 500 g (1.1 lbs / about 4-5 cups whole)
  • All-Purpose Flour: 100 g (3.5 oz / 3/4 cup)
  • Eggs: 2 large
  • Sesame Seeds: 50 g (1.8 oz / 1/2 cup)
  • Milk: 100 ml (3.4 fl oz / 1/2 cup)
  • Cooking Oil: For frying
  • Salt: To taste
  • Ground Black Pepper: To taste

For the Cucumber Remoulade:

  • Cucumbers: 2 medium (approximately 300-350 g / 10-12 oz)
  • Mayonnaise: 100 g (3.5 oz / 1/2 cup)
  • Cucumber Water or White Wine: 2 tablespoons

Step-by-Step Cooking Instructions

  1. Prepare the Batter In a large mixing bowl, combine eggs, milk, and flour. Whisk thoroughly until you achieve a smooth batter with a consistency similar to pancake batter. The key is to eliminate any lumps while creating a mixture that will cling nicely to the mushrooms. Add a pinch of salt and mix well.
  2. Prepare the Mushrooms Clean the mushrooms carefully using a soft brush or damp paper towel. Avoid washing directly under water, as mushrooms absorb moisture easily. If the mushrooms are large, slice them into bite-sized pieces – about 2-3 cm (3/4-1 inch) thick. Uniform size ensures even cooking.
  3. Set Up Breading Station Prepare two separate shallow dishes:
    • First dish: Place the sesame seeds
    • Second dish: Keep ready for the breaded mushrooms
    Dip each mushroom piece first into the prepared batter, ensuring complete and even coverage. Allow excess batter to drip off, then roll in the sesame seeds. Press gently to ensure the seeds adhere well to the mushrooms.
  4. Fry to Perfection Heat oil in a deep frying pan or wok to 350°F (175°C). The oil should be hot enough to create an immediate sizzle when a mushroom is added. Carefully place the sesame-coated mushrooms into the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes, turning occasionally, until they achieve a beautiful golden-brown color.
  5. Drain and Crisp Remove the fried mushrooms using a slotted spoon and place them on a paper towel-lined plate. The paper towels will help absorb excess oil, keeping the mushrooms crispy. Season immediately with a sprinkle of salt and black pepper.
  6. Prepare the Cucumber Remoulade Wash the cucumbers and grate them using the large holes of a box grater. If the cucumbers are very watery, you can squeeze out some of the excess liquid. In a small bowl, mix the grated cucumber with mayonnaise. Add 2 tablespoons of cucumber water (or white wine for extra flavor). Stir until well combined.
  7. Serve and Enjoy Arrange the crispy sesame mushrooms on a serving plate. Place the cucumber remoulade in a small bowl on the side for dipping. Garnish with a sprinkle of extra sesame seeds or fresh herbs if desired.

Nutritional Information and Cooking Details

  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Total Time: Approximately 35 minutes
  • Servings: 4 as an appetizer
  • Calories per Serving: Approximately 250-300 calories

Pro Cooking Tips and Tricks

  • Oil Temperature: Use a thermometer for perfect frying
  • Mushroom Selection: Choose firm, fresh mushrooms
  • Batter Consistency: Aim for pancake batter thickness
  • Sesame Seed Tip: Lightly toast sesame seeds for extra flavor
  • Draining Trick: Use a wire rack for crispier results

Recipe Variations and Substitutions

  • Gluten-Free Option: Use gluten-free flour and breadcrumbs
  • Vegan Adaptation: Replace eggs with plant-based egg substitute
  • Dip Variations: Try Greek yogurt or sour cream-based dips
  • Spice It Up: Add cayenne or chili flakes to the batter
  • Nut-Free: Replace sesame seeds with panko breadcrumbs

Frequently Asked Questions

Q1: Can I bake these mushrooms instead of frying? A: Yes, bake at 425°F (220°C) for 20-25 minutes, turning halfway through.

Q2: What type of mushrooms work best? A: Button, cremini, or oyster mushrooms are excellent choices.

Q3: How do I keep the mushrooms crispy? A: Serve immediately and avoid covering to maintain crispness.

Q4: Can I make the remoulade in advance? A: Yes, prepare up to a day ahead and store in the refrigerator.

Q5: Are these mushrooms good for meal prep? A: Best enjoyed fresh, but can be reheated in an oven to crisp up.

Storage and Make-Ahead Tips

  • Refrigeration: Store mushrooms and remoulade separately
  • Reheating: Oven is best to maintain crispiness
  • Shelf Life: Consume within 1-2 days
  • Freezing: Not recommended
  • Prep Ahead: Prepare batter and chop vegetables in advance

Dive into a world of crispy, flavorful perfection with these irresistible Sesame Mushrooms!

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