MUSHROOM CRISPS
Output: about 21 - Preparation time: 10 minutes - Cooking time: 15 minutes
Ingredients
- 2 liters (8 cups) button mushrooms
- 4 garlic cloves
- 1 onion, chopped
- ¼ bunch flat-leaf parsley, trimmed, chopped
- 7 sheets spring roll dough
- 250 ml (1 cup) cheese curds
- Mixture of water and flour for glue
- Qs frying oil
- salt and pepper to taste
Preparation
- In a food processor, blend mushrooms, garlic and onion until fine.
- In a non-stick frying pan, without fat, fry the mixture over medium heat for about 5 minutes to dry it out.
- Set aside in a bowl and add the chopped parsley. Check the seasoning.
- On a work surface, cut the Spring Rolls pastry sheets into 3 equal strips.
- Preheat fryer oil to 190°C (375°F).
- Place a small amount of mushroom mixture on one end of each strip.
- Place a few pieces of cheese on top and roll the strips into triangles.
- Glue the last flap of dough with the flour-water mixture.
- Dip the stuffed triangles in the oil of a deep fryer or frying pan and let them brown and crisp up.
- Place on paper towel. Season with salt and serve hot.
