Mushrooms are an earthy delight that when cooked properly can bring life to otherwise “sinful” dishes. For example, mushrooms on pizza or mushrooms in spaghetti or even mushrooms smothered steak. This tiny little fungus is the star at parties and perfect for crafting small, delicate finger foods that carry a mouth-watering taste. By the far, kurkure mushrooms is one of the most popular recipes made with mushrooms stuffed and fried with cheeses and delicious peppers. Best of all, this recipe is much healthier than most other fried appetizers floating around.
What you need:
150 grams of raw mushrooms
1 bowl of bread crumbs (or corn crumbs)
2 tsp of corn starch
1 bowl of all-purpose flour
2 tsp finely chopped green bell pepper
2 tsp finely chopped red bell pepper
2 tsp finely chopped onion
2 tsp broccoli
1 tsp of finely chopped garlic
1/3 bowl of mozzarella cheese
Salt to taste
Vegetable oil for frying
Toothpicks
Coriander leaves for garnish
Let’s get cooking
1. Prep your mushrooms. Start with washing your mushrooms thoroughly. You want to make sure that you remove any dirt. A gritty piece of mushroom can ruin an entire bite if you’re not careful. Separate the stems from the bottoms and set aside.
2. In a bowl, add the green bell pepper, red bell pepper, broccoli, onions, garlic, mozzarella cheese, and salt. Mix the ingredients until it is well combined. Set this mixture to the side.
3. In a separate bowl, add flour and corn starch together. Add a bit of water to the mixture with salt. Add and mix water to the mixture a tablespoon at a time until you have a smooth paste-like consistency. You can test this consistency by taking a spoon and dipping it into the mixture. Slide your finger down the back of the spoon. If your finger leaves a clean path, then the mixture is complete. That is the kind of consistency you want to stick to your mushrooms.
4. Take the bottoms of your mushrooms and stuff them with the combined vegetable filling. You will want to add the filling to the body cavity in the mushroom. Do not overfill and set to the side.
5. Once you have filled your mushroom bottoms, match the mushrooms by size the best that you can. You will want to combine the two mushrooms so that the filling will be in the center. Then take a toothpick and slide it through both halves to keep them together. This will create a “mushroom burger”. You will want to repeat this for all your mushrooms.
6. Dip the mushrooms into the flour/corn starch paste you made previously. Make sure to cover the mushrooms completely. Then take your mushroom and roll it in your corn crumb mixture until they are evenly coated.
7. In a frying pan, you will want to add enough oil that you can shallow fry the mushrooms. You will want to fry the mushrooms for about 5 to 6 minutes on each side. Take care of watching the color so that your kurkure mushrooms do not become too dark. You will want a golden brown color.
8. When finished frying, you may drain the mushrooms on a paper towel. Remove the toothpick and slide in half before serving with a garnish of coriander leaves for a beautiful appearance.
