Pheasant Back Mushrooms
My Pheasant Back Mushrooms recipe uses pheasant back mushrooms and crisp batter, with clear prep cues, storage notes, and the small fixes I rely on at home.
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Cooking tools:
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Baking sheet
- Parchment paper
- Kitchen scale
- Serving platter
Ingredients
- 16 oz Pheasant Back mushrooms
- 1/2 cup all-purpose flour
- 2 large egg lightly beaten
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 teaspoon baking powder
- 6 tablespoons cornflour
- 1 cup soda water
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