Recipe: Mushroom beignets

Cleveland Cooks: Mushroom Beignets

Mushroom beignets

Yields 1 qt batter

1 ¼ cup water

2 oz butter

1 cup flour

4 eggs

2 oz parm grated

2 oz goat cheese

1 tea kosher salt

1 tea chopped rosemary

1 tea chopped parsley

1 tea truffle paste

1 ¼ tea porcini powder

½ cup cooked Killbuck mushrooms with garlic


1. Combine water butter & salt in sauce pot. Bring to boil
2.  Add flour & stir with wooden spoon about a 1 min until no lumps & pulls away from sides of the pot.
3. Remove from heat & place into kitchen aid with paddle.  Place on low to med speed & add eggs one at a time.
4. Once eggs are in add the rest of the ingredients & incorporate in.
5. Test fry at one at 350 & adjust seasoning

Honey goat cheese crème friache

Yield 1 ¼ cup

½ cup goat cheese

¾ cup crème friache

2 tea honey

2 tea parsley chopped

Salt & pepper

1. Place goat cheese in kitchen aid with paddle. Place on med speed & beat

2. scrape down sides, paddle some more don't over whip & break goat cheese

3. add honey crème friache parsley salt pepper, just incorporate don't kill it

4. if to think add little buttermilk

5. adjust season