Avellana Morel Poppers

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You’re going to need to sit down for this. But you won’t be for very long after your first bite. My first bite got me up and dancing around the living room in ecstatic food bliss. I promise, you will not be disappointed by the results of this combination of flavors, it’s at the very least magnificent.

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Here’s what you need:

Some morel mushrooms- It’s springtime in Oregon, and you know what that means….morel season! We had a great time going out and finding our own, but if you’re not mushroom savvy or don’t have the time, many grocery stores that carry local produce will often have fresh morels for sale. We used about 2 cups worth for this recipe

  • 1 cup Gluten free tempura
  • Faux egg replacer (two eggs worth)
  • Avellana Signature cheese

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Making these poppers is actually quite easy… put about a cup of gluten free tempura flour (I used this one, which is pretty good) in a quart size ziplock bag. Mix up two faux eggs using Ener-G egg replacer (one T egg replacer and five T water).

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Brush or wipe any dirt off the mushrooms and carefully split them down one side. Fill each mushroom with as much creamy Avellana signature cheese as would comfortably fit inside the hollow centers. It was surprising how little of the block it actually took. I used our spicy Berbere, but you could use any flavor you like best.

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Then, dip them in the egg replacer, put them in the bag, and shake it up. I like a thicker breading on my mushrooms, so I repeated the egg replacer dip and the bag shake to get a good coating. You could do it up to three times, but it gets a little messy by the third time.

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Put a good amount of oil into a skillet and fry them for a minute or two on each side, until they get to the right crispy-ness. Here’s an image of the popper cut open showing the delicious layer combination of Avellana Signature Cheese, morel mushroom and crispy tempura.

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Oh My Goodness- too good! I tell ya, too good! Wow! They may look a little funny, but what a beautiful taste! 

3 thoughts on “Avellana Morel Poppers

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