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Rántott gomba
Breaded fried mushrooms
Rántott gomba: whole button mushrooms in a crisp breadcrumb coat with Hungarian tartare sauce
HungarianOn a Budapest lunch menu, the meat-free line almost always reads rántott gomba: whole button mushrooms dipped in flour, egg and breadcrumbs and fried until they crunch, then piled up with a bowl of tartármártás. Every étkezde, the city's small family-run lunch canteens, serves them with buttered rice or parsley potatoes, and they are a favourite at home for children who swear they do not like mushrooms. Bite through the crust and the mushroom inside is juicy and steaming. Where most people go wrong is washing the mushrooms under the tap: they soak up water, spit in the oil and steam their coat off. Wipe them clean with damp kitchen paper instead. Chef's tip: pick mushrooms of the same size, about 3–4 cm across, so they all cook through in the same time.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the mushrooms
- 1 ⅓ lb button mushrooms3–4 cm across, wiped clean, stalks trimmed
- 2 ⅛ oz plain flour
- 1 tsp salt
- ½ tsp black pepper
- 2 eggs
- 1 tbsp milk
- 4 oz dried breadcrumbs
- 3 cups sunflower oilfor deep-frying
For the tartare sauce
- 5 ½ oz mayonnaise
- 1 ¾ oz sour cream
- 2 pickled gherkinsfinely chopped
- 1 tsp mild mustard
- 1 tbsp lemon juice
- 1 pinch sugar
To serve
- 1 ⅓ lb steamed rice or parsley potatoes (optional)cooked
- 4 lemon wedges (optional)
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Method
0/6 doneStep 1: Stir 5 ½ oz mayonnaise, 1 ¾ oz sour cream, 2 pickled gherkins, 1 tsp mild mustard, 1 tbsp lemon juice and 1 pinch sugar together. Cover and chill while you fry.
3 minStep 2: Put three shallow bowls in a row: 2 ⅛ oz plain flour seasoned with 1 tsp salt and ½ tsp black pepper; 2 eggs beaten with 1 tbsp milk; and 4 oz dried breadcrumbs.
2 minStep 3: Toss 1 ⅓ lb button mushrooms in the flour, then roll them in egg and then in crumbs, pressing the crumbs on so each one is completely covered.
10 minStep 4: Heat 3 cups sunflower oil in a deep pan to 350°F, or until a cube of bread browns in about 40 seconds.
5 minStep 5: Fry the mushrooms in batches for 4–5 minutes, turning them, until deep golden and crisp and a skewer slides into the centre easily. Keep the oil steady; too hot and the crumbs burn before the mushroom cooks.
15 minStep 6: Drain on kitchen paper and serve straight away with the tartare sauce, 1 ⅓ lb steamed rice or parsley potatoes and 4 lemon wedges.
1 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 13 g
- Carbs
- 38 g
- Fat
- 39 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rántott gomba take?
- About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of button mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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