Butter Garlic Mushroom
Crispy Butter Garlic Mushroom – A Crunchy Delight for a Healthy Twist

1 plate
For 4 people
Difficulty
Average
Taste
Unknown
Health Benefits
Boosts Immunity: Mushrooms are rich in antioxidants and help support the immune system.
Heart Health: Garlic and mushrooms together help reduce cholesterol levels.
Rich in Fiber: Mushrooms provide a good source of dietary fiber, aiding digestion.
Promotes Weight Loss: Low in calories, this dish is great for those on a weight management plan.
Vitamin D Source: Mushrooms are one of the few plant-based sources of Vitamin D, crucial for bone health.
Supports Detoxification: Lemon and garlic enhance the body's natural detoxification process.
210 kcal
in 138g
Protein:
6g
Fats:
14g
Carbs:
18g
Cholesterol:
30mg
Sodium, Na:
340mg
Potassium, K:
290mg
A delightful crispy butter garlic mushroom recipe, perfect for those looking for a savory snack or appetizer. Loaded with garlic goodness and a tangy twist of lemon, this dish brings out the best flavors of mushrooms in a crunchy, buttery coating.
Allergy Advice
This recipe contains Mushrooms, Soy Products. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
4
400 grams Button Mushroom
Ice cold water as per needed
8 tbsp Refined flour
8 tbsp Corn flour
3 tbsp Butter
4 tbsp Garlic
3 pieces Green chilli
2 tbsp Coriander stem
250 ml Hot water
Salt as per taste
quarter teaspoon Soy sauce
quarter teaspoon Vinegar
1 pinch Sugar
1 pinch Black pepper powder
1 tablespoon Corn flour
2 tbsp Water
Spring onion greens as per needed
half piece Lemon
Tips
For extra crispiness, double fry the mushrooms.
Directions
Wash the button mushrooms thoroughly and pat them dry with a clean kitchen towel.
Trim the stem from the bottom, and if the mushrooms are medium-sized, cut them into halves. For small ones, leave them whole.
Blanch the mushrooms by boiling them in hot water for 30 seconds, then immediately submerge them in ice-cold water.
Preheat oil to 180°C for frying.
Transfer the blanched mushrooms to a bowl, and add 3.00 tbsp of refined flour and 3.00 tbsp of corn flour. Mix well.
Add the remaining 2.00 tbsp corn flour and 2.00-3.00 tbsp refined flour for a second coating.
Fry the mushrooms in the hot oil for a few minutes until the coating holds, then remove and drain on a sieve. Keep the oil hot for double frying later.
In a wok over high heat, melt 3.00 tbsp butter.
Add roughly chopped garlic, sliced green chilli, and chopped coriander stems. Stir and cook for 2-3 minutes on medium flame.
Add 200-250 ml hot water, and stir to form a sauce.
Add a pinch of salt, soy sauce, vinegar, white pepper powder, and sugar. Cook over high flame for 2-3 minutes.
Make a slurry by mixing 1.00 tbsp corn flour with 2.00 tbsp water, and add it to the sauce. Stir until the sauce thickens.
Lower the flame and flash fry the mushrooms for 30 seconds in hot oil.
Add the double-fried mushrooms to the sauce along with lemon zest, lemon juice, and spring onions. Toss well to coat.
Serve hot, garnished with spring onion greens.
Notes
Individuals allergic to mushrooms or garlic should avoid this dish.
Those with gastrointestinal issues may want to limit their intake due to the high garlic content.
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