Fried Champignon Mushroom

Due to canceled recipe from last week's cooking session, I have a lot of Champignon Mushroom leftover, sadly starting to rot inside the fridge. "Why not fry it with ready-made flour for frying Chicken?", Kiko gave a suggestion.

I have another devilish idea in mind when stumbling upon a pack of Flour that near its expiration date, and a pack of new Rice Flour. The soft fried Tempe Mendoan with thin soft flour coating sounds better than ready-made Chicken flour. Half from googling, the other half is from follow-your-instinct, I started mixing the following ingredients:

• 1:1 Flour and Rice Flour
• Salt, pepper
• Scallion, chopped
• Water

As you can see, the only measurement did was the 1:1 Flour vs. Rice Flour. Other are added based on follow-your-instinct thing (or maybe follow-your-taste would be more appropriate).

The Mushroom is then chopped, dipped into the mix, and fried in hot oil. Some might prefer crisp fried, but I prefer soft fried - when it start to turn brown, strain.

Thankfully my taste was properly tuned this evening. The overall result made me wished to have a piece of Tempe Mendoan to be fried with the leftover flour mix. Hmmm..... maybe next week?