Mushrooms Allamande

Ingredients

• 16 Large Mushroom Caps (About 2-3 inches in diameter)
• 6 tablespoons Butter (Divided)
• 1 tablespoons All-Purpose Flour (For dredging)
• 2 Eggs (Beaten)
• 1 cup Breadcrumbs (Plain or seasoned)
• 2 cups Vegetable Oil (For deep frying)
• 3 tablespoons Butter (For Allamande Sauce)
• 0.333 cup All-Purpose Flour (For Allamande Sauce)
• 1 cup White Stock (Chicken or vegetable, for Allamande Sauce)
• 1 Egg Yolk (For Allamande Sauce)
• 0.25 teaspoon Salt (To taste, for Allamande Sauce)
• 0.125 teaspoon Black Pepper (To taste, for Allamande Sauce)
• 1 teaspoon Lemon Juice (Freshly squeezed, for Allamande Sauce)

Instructions

1. 1Clean the mushroom caps thoroughly with a damp cloth or brush to remove any dirt. Gently remove the stems.
2. 2Melt 3 tablespoons of butter in a large skillet over medium heat. Add the mushroom caps and sauté for 5-7 minutes, or until they are tender and lightly browned. Remove from skillet and set aside to cool slightly.
3. 3In a saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 1/3 cup of flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually pour in 1 cup of white stock (chicken or vegetable), whisking continuously to prevent lumps. Bring to a simmer and cook for 3-5 minutes, or until the sauce has thickened. Remove from heat and whisk in 1 egg yolk, salt, pepper, and lemon juice. Taste and adjust seasoning as needed.
4. 4Pair the mushroom caps together, bottom to bottom, with the rounded sides facing outwards. Spoon a generous amount of Allamande sauce over each pair, ensuring they are well coated. Place flour, beaten eggs, and breadcrumbs in separate shallow dishes. Dredge each mushroom pair in flour, then dip in egg, and finally coat thoroughly with breadcrumbs.
5. 5Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully lower the breaded mushroom pairs into the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy. Remove from the oil and drain on paper towels to remove excess oil.
6. 6Serve the Mushrooms Allamande immediately while they are hot and crispy. Garnish with fresh parsley or a lemon wedge, if desired.