Krummel Sampioene (Crumbed Mushrooms)
Krummel Sampioene
Krummel mushrooms always brought that familiar promise of something crisp and comforting — small mushrooms tucked into a seasoned crumb that turned golden the moment they hit the pan. Light on the outside and juicy inside, they were the kind of treat people reached for without waiting to be offered, knowing the first bite would still be warm and crunchy.
Makes about 32 small crumbed mushrooms.
Ingredients
- 32 small button mushrooms
- 2 eggs, separated
- 100 g cream cheese
- 2 spring onions, finely chopped
- A few drops Tabasco sauce (to taste)
- Breadcrumbs
- Oil for frying
- *Sauce (homemade mayo-style):**
- 2 egg yolks
- 1 tsp lemon juice
- 0.5 tsp mustard powder or fresh strong mustard
- 1 garlic clove, crushed
- Pinch of salt & black pepper
- 300 ml olive oil
- 2.5 tbsp wine vinegar
Method
- Clean mushrooms, remove stems and pat caps dry.
- Make the sauce: whisk the egg yolks with lemon juice, mustard, crushed garlic, salt and pepper. Slowly whisk in the olive oil a little at a time until thick and emulsified; whisk in the wine vinegar. Set aside.
- Mix the cream cheese with Tabasco and chopped spring onion. Use this to sandwich two mushroom caps together.
- Beat the egg whites. Dip each stuffed mushroom in beaten egg white, then roll in breadcrumbs.
- Fry in hot oil for about 4–6 minutes until golden and cooked through.
- Drain on a paper towel.
- Serve warm with the sauce on the side.