Pheasant Back Mushroom Recipe
This easy Pheasant Back Mushroom recipe is the perfect way to enjoy this wild mushroom. It's full of flavor, and the mushrooms are perfectly crisp on the outside and tender inside.
Print
Pin
Rate
Servings: 6
Calories: 367kcal
Equipment
- frying pan
- bowl
Ingredients
- 16 oz Pheasant Back mushrooms (clean and thickly sliced)
- 1/2 cup all-purpose flour
- 2 large egg lightly beaten
- 1 tsp freshly ground black pepper
- 1 tsp salt
- 1 tsp baking powder
- 6 tbsp cornflour (cornstarch)
- 1 cup soda water
Instructions
- Preheat your oven to 400°F (about 200°C).
- In a shallow bowl, whisk together the egg, baking powder, all-purpose flour, cornstarch, pepper, soda water, and salt until smooth.
- Dip each mushroom in the batter and let any excess drip off. Place on a baking sheet lined with parchment paper.
- Bake for 15 minutes or until the mushrooms are golden brown and crisp.
- Serve with your favorite dipping sauce, such as soy sauce, sweet chili sauce, or even ranch dressing.
Notes
-Make sure to use freshly sliced Pheasant Back mushrooms for the best results.
-Use a deep bowl for dipping the mushrooms in the batter to ensure that it covers them evenly.
-If you have time, let the mushrooms sit in the batter for an hour before baking to help make them extra crispy.
-You can mix some finely chopped herbs or spices into the batter to add more flavor.