Tumbleweed Mushrooms
Delight your taste buds with these irresistibly crispy Tumbleweed Mushrooms, a whimsical appetizer that’s as fun to make as it is to eat! Featuring tender button mushrooms enveloped in a golden-brown web of shredded phyllo dough, this recipe transforms everyday ingredients into a stunning culinary creation. The batter, infused with garlic powder, smoked paprika, and a hint of sparkling water for extra crunch, elevates the mushrooms to new heights. Deep-fried to perfection, these "tumbleweeds" boast a light, airy texture and vibrant flavor in every bite. Perfect for party platters or snack spreads, these crispy bites pair beautifully with your favorite dipping sauces and a sprinkle of fresh parsley for an elegant touch. Whether you're entertaining or indulging, Tumbleweed Mushrooms are guaranteed to impress!
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Recipe Information
Ingredients
- 12 pieces Button mushrooms
- 2 cups Phyllo dough (shredded)
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Egg
- 1 cup Cold sparkling water
- 4 cups Vegetable oil (for frying)
- 2 tablespoons Parsley (chopped, optional for garnish)
Instructions
Clean the button mushrooms by wiping them with a damp paper towel. Trim any long stems for a uniform size.
Gently pull apart the phyllo dough sheets and shred them into fine strips to create the tumbleweed effect. Set aside in a bowl.
In a large mixing bowl, combine the flour, cornstarch, baking powder, garlic powder, smoked paprika, salt, and black pepper. Mix well.
Crack the egg into the dry mixture and add the cold sparkling water. Whisk until the batter is smooth and free of lumps. The batter should be slightly thick but still runny. Adjust with a bit more water if necessary.
Heat the vegetable oil in a deep pot or fryer to a temperature of 350°F (175°C).
Dip each mushroom into the batter, ensuring it is fully coated. Allow any excess batter to drip off.
Roll the coated mushroom in the shredded phyllo dough, pressing gently to adhere. The result should look like a small tumbleweed.
Carefully drop the tumbleweed mushrooms into the hot oil in small batches to avoid overcrowding. Fry for 3-4 minutes or until the phyllo dough turns golden and crispy.
Use a slotted spoon to remove the mushrooms and transfer them to a paper towel-lined plate to drain excess oil.
Repeat with the remaining mushrooms.
Garnish with chopped parsley, if desired, and serve immediately with your favorite dipping sauces.
Nutrition Facts
Calories |
8775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 955.9 g | 1226% | |
| Saturated Fat | 137.5 g | 688% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1762 mg | 77% | |
| Total Carbohydrate | 120.2 g | 44% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 5.0 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 65 mg | 5% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 986 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
