After a long winter in Minnesota, the sight of mushrooms sprouting everywhere is a sign that spring has truly arrived. Among the first to make their appearance are the delicate white crown corals. And let me tell you, frying them up to a crispy golden brown and serving them with a flavorful aioli is a match made in culinary heaven.
Now, before we get into the nitty-gritty of frying these little beauties, let me share a little secret with you. It took me a few tries to get the perfect crispiness while preserving their gorgeous color. These mushrooms can be quite finicky, but with a bit of patience and experimentation, I cracked the code.
Finding the Perfect Technique
Let’s dive into the different techniques I tried and the results I achieved:
1. Double-Dipped Delight
I started with a double-dipping method – first dipping the mushrooms in flour, then pure beaten egg, and finally, back into flour. The result? The mushrooms retained their color, but the breading ended up a little too heavy. It needed that extra lightness to truly let the mushroom shine.
2. Simple and Crispy
Next, I experimented with just dipping the mushrooms in flour and frying them. This technique yielded a delightful crispy texture and a pleasant flavor. However, there was one downside – the mushrooms turned black in the pan. Not the most appetizing sight, but they still tasted great!
3. The Beer Batter Blunder
I thought a light beer batter could be the answer. So I dipped the mushrooms in a light beer batter, followed by a coating of flour, and deep-fried them. Unfortunately, the batter took too long to cook, resulting in wilted and overcooked mushrooms. They lost all their flavor and texture in the process.
4. Egg Dilemma
Then, I tried dipping the mushrooms in flour, followed by egg, and frying them. The egg overcooked, making the mushrooms a bit tough, and the dreaded black color appearance persisted.
5. The Perfect Coating
Finally, I found the winning technique. I dipped the mushrooms in flour, then in egg thinned with water, and once again in flour. The addition of water to the egg made the coating lighter and prevented excessive flour absorption. The result? Crispy, golden mushrooms that retained their beautiful color.
The Tangy Condiment
Now, let’s talk about the delightful chive aioli that pairs perfectly with these crispy mushrooms. To make this flavorful condiment, you’ll need:
- A handful of fresh chives (about ¼ oz)
- ⅛ cup of flavorless oil
- 1 cup of prepared mayonnaise
Here’s how to whip up this tangy aioli:
Blanch the chives in boiling salted water for just 2 seconds. Then, transfer them to an ice bath to quickly cool them down. Once chilled, remove the chives and squeeze out any excess water. Finely mince the chives.
Puree the chives in a blender or small food processor until they reach a smooth consistency. Be careful not to over-process them, as this can affect their color and flavor.
Combine the pureed chives and oil in a small container. Refrigerate the mixture overnight.
The next day, strain the mixture through a fine strainer, allowing the oil to drip through naturally. This will give you a deep green, strongly flavored chive oil.
Stir the chive oil into the mayonnaise and season with salt to taste. The aioli can be refrigerated for several days at this point.
Just before serving, add 2 teaspoons of champagne vinegar to the aioli for a touch of acidity. Remember, though, to add the vinegar shortly before serving to maintain the vibrant green color.
And there you have it! Crispy fried crown coral mushrooms with a tangy chive aioli. It’s a delightful combination that will surely impress your taste buds.
So, the next time you stumble upon these delicate mushrooms, remember to give them the crispy treatment they deserve. And if you’re looking for more culinary inspiration, head over to Ekilove – your go-to destination for all things delicious.