Whether you've followed the teams all season long or simply tuning in for the half-time show, none of this really matters unless there's food. So, go ahead and give this recipe try. After all, it's fresh, easy and taste worthy of a championship title.
- Yield: 18-21 pieces
- Prep Time: 15 min
- Cooking Time: 10 min
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- ½ cup Pecorino Romano, grated
- ¼ cup Fontina, grated
- 1 shallot, minced
- 1 tablespoon parsley, finely chopped
- 1 tablespoon thyme, finely chopped
- 1 egg
- 1 cup cremini mushrooms, diced
- 1 cup chanterelle mushrooms, diced
- 3 ounces water
- vegetable oil
- Place dry ingredients and herbs in a mixing bowl and stir.
- Create a small well in the center and add mushrooms and cheese.
- In a separate bowl, whisk egg and water, and pour into well, stirring to fully incorporate batter.
- Fill a large pot with 2 inches of oil and set over medium-high heat. Once oil has reached 350 degrees Fahrenheit, lower scoops of mushroom batter without overcrowding the surface.
- Allow mushroom munchies to cook approximately 2 to 3 minutes per side.
- Using a large slotted spoon or tongs, carefully remove and transfer mushroom munchies to crumpled paper towels to drain any excess oil.
- Taste and sprinkle with sea salt, if necessary.
- The only thing left to do is grab something cold to drink and enjoy.
Easy Solutions: If feeding a crowd, simply double or triple the ingredients. But if you're looking to stretch the budget for this recipe, omit the chanterelle mushrooms and double the cremini.
For uniformity, use a 1 ½ tablespoon scoop.
Lastly, ask your grocer for a few small paper bags. Place a handful of mushroom munchies in each bag and pass them out to your guests.