These Mushroom Nuggets with Balsamic and Walnut Dipping, enirched with De Nigris Gold Eagle Balsamic Vinegar of Modena IGP, are the perfect appetizer this holiday season.
Ingredients for 6 People
- For the Nuggets:
- 4 cups porcini mushrooms
- ¾ cup water
- 1 ½ cups white flour
- 1 ½ tbsp De Nigris Gold Eagle Balsamic Vinegar
- 10 cups cornflakes
- Salt & Pepper to taste
- Extra Virgin Olive Oil
- For the Balsamic and Walnut dip:
- 3.1 oz peeled walnuts
- 2.5 oz fresh cream
- 4 tbsp Extra Virgin Olive Oil
- 4 tbsp De Nigris Gold Eagle Balsamic Vinegar
For the recipe
Clean the porcini mushrooms well with a brush and a damp cloth; if they are very large, divide the stems from the chapels. Cut into 2 cm thick slices, add salt and pepper.
Prepare the batter by pouring water and flour inside a bowl ; then, add the balsamic vinegar and mix well with a whisk until the mixture is smooth and without lumps. Add salt to the batter.
Crumble the cornflakes with your hands and place them in a bowl or plate.
Preheat the oven to 350 ºF.
Place the slices of porcini mushrooms first in the batter and then in the corn flakes, making them stick well until they are evenly covered; place them gradually on a baking sheet lined with baking paper.
Finish with a little oil and bake the nuggets in the oven for about 15 minutes.
Meanwhile, prepare the sauce: blend the walnuts, cream, oil and De Nigris Gold Eagle Balsamic Vinegar in a mixer until you get a well-emulsified cream.
Serve the nuggets hot, soaking them in the sauce.