Deep-fried stuffed champignons

Ingredients:

Stuffed mushrooms

• 4 liters of vegetable oil
• 18 brown champignons
• 700 g sweet Italian sausages, casings removed
• 2 cups of flour
• 1 tbsp coarse salt
• 1 teaspoon ground black pepper
• 6 large eggs
• 0.5 cups whole milk
• 3 cups panko breadcrumbs
• 1.5 cups marinara sauce, recipe below
• 2 tbsp chopped fresh parsley
• 3/4 tbsp. grated parmesan

Tomato sauce

• 5 cups canned whole San Marzano tomatoes with juices
• 0.5 cups extra-virgin olive oil
• 0.5 cup diced onion
• 2 tbsp chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 1 tbsp coarse salt
• 2 tsp ground black pepper
• 8 cloves of garlic
• 2 tablespoons grape seed oil
• 3 cups canned diced San Marzano tomatoes
• Special equipment: immersion blender

Preparation:

1. In a deep saucepan or deep fryer, heat oil to 150°C.
2. Cut off the stems of the mushrooms and fill each cap with 30-45 grams of sausage.
3. Set up a breading station in three separate 20cm pans:
   Mix flour, 1 teaspoon salt, and 2 teaspoons pepper in the first bowl. Beat eggs and milk in the second bowl. Pour breadcrumbs into the third bowl.
4. Dredge each stuffed mushroom in flour, dip in egg, and then roll in breadcrumbs.
5. Deep-fry the mushrooms, working in batches if needed, until golden brown and the sausage is cooked through, 8 to 10 minutes.
6. Heat the tomato sauce in a saucepan. Spoon 1/4 cup of sauce into the center of each plate. Arrange 3 fried mushrooms on top of the sauce. Sprinkle with chopped herbs and Parmesan.

7. Tomato Marinara Sauce

   
   Combine whole tomatoes with juices, olive oil, onion, basil, oregano, salt, pepper, and 4 cloves of garlic in a large bowl or container and puree with an immersion blender until smooth.
8. Heat a large skillet over high heat until smoking. Reduce the heat to medium, add the grapeseed oil and the remaining 4 garlic cloves, and quickly sauté. Add the chopped tomatoes and sauté for 1-2 minutes. Add the tomato puree and bring to a boil. Simmer for 15 minutes and remove from heat. Bring to a simmer again when ready to serve.