Fried cauliflower with mushroom sauce
1 medium size cauliflower
salt and pepper
250 g flour
1/4 l beer
10 g yeast
for mushroom sauce:
250 g mushrooms
2 tbls butter
medium size onion
chicken or vegetable stock
1 tbls flour
1 teaspoon sour cream
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.