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Stuffed mushrooms in beer batter

These mushrooms are filled with cheese and deep-fried in beer batter. They are topped with a chive beurre blanc.

This dish is delicious in combination with, for example, a pinot gris.

Ingredients

Young cheese
Large white mushrooms
Beer batter mix
Herb blend for escargots
Chives
Beurre blanc sauce

Preparation

  1. Remove the stems from the mushrooms.
  2. Cut the cheese to the same size and press it into the cavity of the mushrooms.
  3. Prepare the batter with water (ratios: see packaging).
  4. Season to taste with the escargot herbs.
  5. Dip the mushrooms in the batter and fry until crispy.
  6. Serve with a warm beurre blanc with finely chopped chives.