How to make
Drain the mushrooms from the liquid and leave them on a thick layer of kitchen paper to absorb the moisture and dry perfectly.
During this time, prepare an extremely easy and delicious sauce. I used natural apple cider from Spain for it, it is very slightly carbonated, does not contain sugar and is slightly sour. In case you can't find one, use dry white wine, the taste will be a little different, but still nice.
Grate the Manchego cheese on a fine grater, you can also grind it in a blender. Suitable cheeses are Manchego, Cabrales or semi-ripened Gouda.
Place the grated cheese in a saucepan with the cider and heat over low/moderate heat until melted. Then pour the cream, season with salt and pepper and cook for 20 minutes, stirring frequently.
The sauce will thicken, but not too much. Put it in the fridge, it will firm up enough there.
Now deal with the mushrooms:
Put them in a bag with 2-3 tbsp. whole wheat flour and shake well to make it stick to them. Why do we use whole wheat and not white flour? Because that way it won't whiten, but will blend in with the color of the mushrooms. Its role is to remove more of the moisture and not splatter when frying.
Prepare two bowls - beat the eggs with a little salt in one, and put the breadcrumbs in the other.
Heat a generous amount of oil over medium to high heat.
Dip the whole mushrooms first in egg and then in breadcrumbs. You can repeat for a thicker and dense breading.
Fry the mushrooms briefly until golden. Drain the breaded mushrooms on kitchen paper to drain excess fat.
Impale each mushroom on a stick.
Serve this incredibly delicious snack with the prepared sauce.
Enjoy your meal!
