Deep-fried mushrooms with remoulade | 3-ways

Inspired by the Austrian fried mushroom recipe with remoulade we tried two more versions of this dish. One Asian inspired one using Shiitake mushrooms and Panko breadcrumbs and one chips inspired one using vinegar powder. The Asian remoulade features Szechuan pepper, Chinese five-spice, Thai ground ginger, vinegar powder, pickled daikon and MSG. Both sauces are mayonnaise-based, which we make from scratch.

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Deep-fried mushrooms with remoulade | 3-ways

Yield: 4-6

Author: Traditional, but not

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Ingredients

Remoulade Austrian Style

• Mayonnaise: 1 egg, 1/2 tsp salt, 1 tsp ' data-amount-secondary='4.93 ml'>1 tsp ' data-amount-secondary='2 g'>1 tsp pepper, 1 tsp Dijon mustard, 1 tsp lemon juice, 250 ml neutral oil, 2 Tbsp water
• 2 Tbsp sour cream
• 1 Tbsp onion, finely sliced
• 1 Tbsp capers
• 1 tsp Anchovies, cut into small pieces
• 3 Tbsp gherkin, cut into small pieces
• 1 Tbsp chives, finely cut
• 1 egg, boiled and cut into small pieces

Remoulade Asian Style

• Mayonnaise: 1 egg, 1 Tbsp rice vinegar, 1/2 tsp ' data-amount-secondary='1 g'>1/2 tsp ' data-amount-secondary='3 g'>1/2 tsp salt, 1/2 tsp Szechuan pepper (toasted & crushed), 1/2 tsp MSG, 250 ml neutral oil
• 2 Tbsp sour cream
• 1 spring onion, finely sliced
• 1 egg, boiled and cut into small pieces
• 2 Tbsp pickled daikon or any other pickle
• 1 tsp Szechuan pepper, toasted and crushed
• 1/2 tsp Thai ground ginger

Mushrooms & coating

• 250 g button mushrooms
• 250 g Shiitake mushrooms
• 250 g King Oyster mushrooms
• flour
• 2 eggs + water
• breadcums, fine (Semmelbrösel)
• Panko breadcrumbs, fine
• 500 g clarified butter (Butterschmalz), for frying
• 500 ml vegetable oil, for frying

Seasonings "Asian" and "Salt & Vinegar"

• Salte & Vinegar mix: 1 Tbsp vinegar powder & 1/2 tsp salt
• 1 1/2 tsp salt
• 1 1/2 tsp Thai ground ginger
• 1 1/2 tsp Szechuan pepper, toasted and crushed
• 1/2 tsp Chinese five spice powder
• 1/4 tsp MSG
• 1/4 tsp salt & vinegar mix

Instructions

Remoulade Austrian Style

1. In a tall sided container add egg, dijon, salt, pepper, lemon juice and oil.
2. Stick in the immersion blender and while on high speed slowly pull up until everything has emulsified.
3. If the mayo is to thick add a little bit of water and if its to thin add some more oil.
4. Transfer to a bowl and mix in sour cream, onion, capers, anchovies, gherkin, chives and boiled egg.
5. Set aside till ready to eat.

Remoulade Asian Style

1. In a tall sided container add egg, rice vinegar, salt, Szechuan pepper, MSG and oil.
2. Stick in the immersion blender and while on high speed slowly pull up until everything has emulsified.
3. If the mayo is to thick add a little bit of water and if its to thin add some more oil.
4. Transfer to a bowl and mix in sour cream, spring onion, boiled egg, pickled daikon, Szechuan pepper and Thai ground ginger.
5. Set aside till ready to eat.

Fried Mushrooms

1. Prepare mushrooms for coating by cleaning them and cutting them into the desired size.
2. Next prepare the breading station by mixing eggs with water in a bowl. Next prepare one deep plate or bowl with flour, one with breadcrumbs and one with Panko breadcrumbs.
3. Start by rolling one mushrooms at a time in flour. Then dip it into the egg, allowing the excess egg to drain back into its bowl then dip the mushroom into the breadcrumbs. For a double coat dip it back into the egg and after in the breadcrumb again. Then set aside the mushrooms on a plate. Repeat with the remaining mushrooms.
4. For the button mushrooms we used the normal breadcrumbs and for the shiitake and king oyster the Panko breadcrumbs. But you can do it however you like.
5. Next prepare the season mixes that will coat the fried shiitake and king oyster mushrooms. Just mix ingredients in two small bowls and set aside till ready to use.
6. Next heat up the clarified butter in a pot to 170°C and the vegetable oil in a wok to 160°C.
7. Deep-fry the button mushrooms in the clarifies butter till golden brown (about 5 minutes), remove with a slotted spoon and add them to a bowl to season with salt. Then set them aside.
8. Deep-fry the shiitake and king oyster mushrooms in the wok till golden brown (about 5 minutes), remove with a slotted spoon and add them to a bowl to season with the prepared seasoning mix. Then set them aside.
9. Now you ready to enjoy the 3-way fried mushrooms and the two different remoulade.