Fried Mushrooms and Ham Rolls

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Fried Mushrooms and Ham Rolls
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Health Score:
71 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
2699
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie2,699 cal.(129 %)
Protein39 g(40 %)
Fat264 g(228 %)
Carbohydrates47 g(31 %)
Sugar added0 g(0 %)
Roughage10.1 g(34 %)
Vitamin A2.4 mg(300 %)
Vitamin D3.1 μg(16 %)
Vitamin E15.6 mg(130 %)
Vitamin K81.1 μg(135 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂1.1 mg(100 %)
Niacin25.8 mg(215 %)
Vitamin B₆0.5 mg(36 %)
Folate137 μg(46 %)
Pantothenic acid3.3 mg(55 %)
Biotin43.7 μg(97 %)
Vitamin B₁₂1.9 μg(63 %)
Vitamin C37 mg(39 %)
Potassium1,159 mg(29 %)
Calcium480 mg(48 %)
Magnesium81 mg(27 %)
Iron4.8 mg(32 %)
Iodine46 μg(23 %)
Zinc5.3 mg(66 %)
Saturated fatty acids107.6 g
Uric acid217 mg
Cholesterol165 mg
Complete sugar4 g

Ingredients

for
4
For the batter
200 grams Pastry flour
1 Tbsp cornstarch
2 eggs
250 milliliters beer (or water)
1 Tbsp vegetable oil
salt
freshly ground pepper
For the fondue
400 grams Oyster mushrooms
400 grams button Mushroom
200 grams cooked ham (sliced)
150 grams Mountain cheese (sliced)
some fresh Sage
1 lemon
some Lettuce
1 kilogram Vegetable fat
For preparing
little Wooden skewer
How healthy are the main ingredients?
Oyster mushroomhamMountain cheeseeggsaltSage

Preparation steps

1.

For the batter: Combine flour and cornstarch in a bowl. Separate eggs. Stir egg yolks, beer, oil, salt and pepper into flour mixture. Let rest for 30 minutes.

2.

2. Meanwhile clean the fondue mushrooms, clean them and cut large mushrooms possibly less. Ham cut wide, the cheese into 2cm wide strips in 3 cm. The ham with cheese strips and each 1-2 sage leaves show along roll and pinning with wooden skewers.

3.

For the fondue: Rinse and chop mushrooms. Cut ham and cheese into wide strips. Roll up ham, cheese and 1-2 sage leaves and secure with a wooden skewer.

Julienne lemon. Rinse lettuce leaves. Arrange mushrooms and ham rolls on lettuce leaves and garnish with lemon.

4.

Heat fat in the fondue pot. Beat egg whites with a pinch of salt until stiff. Stir batter once vigorously and fold in whites. Stick mushrooms and ham rolls on fondue forks, then dredge through batter and fry until golden brown in hot fat. Remove, drain on paper towels and serve hot.