🎥 @angelos_koligliatis Savory Beignet with Mushroom Duxelles 🔥Recipe below ! Save it & try it ! ⬇️ ✍️Beignet Mixture: • 230 g whole egg • 230 g mushroom broth • 330 g flour • 20 g sugar • 10 g salt • 2 siphon charges • Sunflower oil (for frying) 🔹Whisk all ingredients in a metal bowl until smooth. 🔹Strain through a fine sieve, transfer to a 1L siphon, charge with 2 siphon cartridges, and refrigerate for at least 4 hours. ✍️Mushroom Duxelles: • 50 g butter • 60 ml olive oil • 60 g shallots (chopped) • 40 g spring onion (chopped) • 30 g leek (white part, chopped) • 50 g portobello mushroom (chopped) • 60 g champignon mushroom (chopped) • 30 g eringi mushroom (chopped) • 30 g truffle paste • 150 ml sweet red wine • 8 g salt • 2 g granulated green pepper 🥄In a pot, heat butter and olive oil. 🥄Add shallots, spring onion & leek- sauté for 4 minutes. 🥄Add mushrooms and cook until dry. 🥄Deglaze with sweet red wine & reduce by 90%. 🥄Stir in truffle paste, mix well, and let cool. ✍️Frying & Assembly 🔥 Heat sunflower oil to 180°C (356°F). 🥄Place a small spoon in the hot oil, drain, and press the siphon trigger to add a little beignet mixture. 🍄Add a small amount of mushroom duxelles, cover with more mixture, then dip the spoon into the oil. 💥Fry on both sides until golden brown. Enjoy these crispy umami bombs 💣who’s trying this ? Drop a 🍄in the comments . .
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