RECIPE OF CEPS (WILD MUSHROOM) FRITTERS WITH MANGO AND GINGER COMPOTE
Continuing with our featured foodstuff of the month, we will share a new recipe where mushrooms are once again the star ingredient.
Before revealing the recipe we would like to give you some tricks for when you want to go to collect mushrooms.
Mushroom collection tips
- The first time you should be accompanied by someone with knowledge about mushrooms.
- Do not collect mushrooms that are not known.
- If you don’t have enough knowledge, take a book with photographs for advice
- Have knowledge of the most dangerous species such as amanita phaloides, Galerina marginata and Lepiota brunneoincarnata.
- It is important to know the general characteristics of the mushrooms in the harvesting area.
- There are toxic mushrooms that resemble other edibles. It is essential to study what sets them apart.
Today we share a recipe from our Chef Manuel Gallardo of Arenal Restaurant.
Brush fritters with mango and ginger compote
Preparing mango compote
- 250g crushed mango pulp
- 1piece whole mango
- 50g Fresh ginger
- 150g brown sugar
- Half a Fresh Lime
- 50 cl Bottled/filtered water
- Peel the mango, dice into 0.5cm cubes and set aside.
- Peel the ginger and chop it as small as possible.
- Put the sugar, water and lime juice on the heat to make a light caramel.
- Next, add the cut mango and heat
- Leave on a low heat. For about 10 minutes or until it reaches the desired texture.
Preparing ceps fritters
- 1 kg Fresh Ceps (wild mushrooms)
- 250g Butter
- 1 litre Milk
- 50g Garlic and parsley chopped
- 650g Flour
- 6 Eggs
- 8 gr Salt
- 1 tablespoon Xanthan gum, ground
- Clean the ceps of any soil or mud. Wash and chop to small squares and cook.
- Sprinkle the butter with the previously chopped ceps and add the salt. ceps
- Add milk until boiling.
- Put the garlic and parsley and lower the heat to a minimum for cooking. And, let stand for a few minutes to add the flour progressively and the teaspoon of xanthan. Do not stop mixing with the spatula until it becomes a consistent thickness.
- Remove from the heat and keep stirring for about three minutes. So that the temperature drops and incorporate the eggs one at a time to bind into the dough.
- Let stand in the fridge until it cools down and then give the desired shape (Circular, oval.)
- Fry at 190 degrees C for about two minutes.
What’s your favorite mushroom recipe? We’d love to hear from you.