• Cooking Time:
  • Servings:
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  • 1 medium size cauliflower
  • 1/2 lemon
  • salt and pepper
  • for "pastella":
  • 3 eggs
  • 250 g flour
  • 1/4 l beer
  • 10 g yeast
  • cold milk
  • for mushroom sauce:
  • 250 g mushrooms
  • 2 tbls butter
  • medium size onion
  • chicken or vegetable stock
  • 1 tbls flour
  • 1 teaspoon sour cream
  • parsley


  • Wash the cauliflower and divide into smaller flowers, boil them or better steamcook. Be careful not to overcook them.
  • Sprinkle with salt and lemon juice.
  • Melt the yeast in beer. Beat the eggs, add the beer with yeast, a little milk and enough flour to get quite a dense mixture. Add salt, and leave it to rest a while.
  • Warm the butter in a skillet, add finely chopped onion and cook until translucent. Add finely chopped mushrooms and cook until mushrooms become soft and release some liquid. Add 1 tbls flour, stir, add the hot chicken or vegetable stock, cover and cook shortly. Add salt and pepper to your taste, add sour cream and chopped parsley.
  • Dip the cauliflower into pastella and deep fry in hot oil.
  • Serve fried cauliflower with mushroom sauce.

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