Mushroom Rissois

Instructions

1. 1

   Prepare the Creamy Mushroom Filling

   • Heat 1 tbsp of butter in a pan over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until translucent.
   • Add the finely chopped mushrooms and cook for 5-7 minutes until they release their moisture and it evaporates completely.
   • Sprinkle 1.5 tbsp of maida over the mushrooms and stir continuously for 1 minute to cook the raw flour.
   • Gradually pour in 0.75 cup of milk while whisking constantly to prevent lumps. Cook for 2-3 minutes until the mixture thickens into a creamy, paste-like consistency.
   • Season with 0.5 tsp salt and black pepper powder. Stir in the chopped parsley. Remove from heat and transfer the filling to a bowl to cool completely.
2. 2

   Make the Dough

   • In a non-stick pan, combine 0.5 cup of milk, 2 tbsp of butter, and 0.25 tsp of salt. Bring the mixture to a rolling boil.
   • Reduce the heat to low and add 1 cup of maida all at once. Stir vigorously with a wooden spoon for about 1-2 minutes until the mixture forms a smooth ball of dough that pulls away from the sides of the pan.
   • Transfer the hot dough to a lightly floured surface. Be careful as it will be hot. Knead for 1-2 minutes until it's smooth and pliable. Cover with a damp cloth and let it rest for 15 minutes.
3. 3

   Assemble the Rissois

   • Divide the rested dough into 12 equal portions and roll them into smooth balls.
   • On a lightly floured surface, roll each portion into a thin circle, approximately 3 inches in diameter.
   • Place about a tablespoon of the cooled mushroom filling on one half of the circle, leaving a small border around the edge.
   • Fold the other half of the dough over the filling to create a half-moon (crescent) shape. Press the edges firmly to seal. For a more secure seal and decorative look, crimp the edges with a fork.
4. 4

   Coat the Rissois

   • Prepare your coating station: place the beaten egg in one shallow bowl and the breadcrumbs in another.
   • Carefully dip each assembled rissole first into the beaten egg, ensuring it is fully coated on all sides.
   • Immediately transfer the egg-coated rissole to the breadcrumbs. Press gently to ensure the crumbs adhere evenly, creating a thick crust.
5. 5

   Fry to Golden Perfection

   • Heat the oil in a deep pan or kadai over medium-high heat until it reaches about 180°C (350°F).
   • Gently slide 3-4 coated rissois into the hot oil, being careful not to overcrowd the pan.
   • Fry for 2-3 minutes per side, turning occasionally, until they are a deep golden brown and crispy.
   • Using a slotted spoon, remove the fried rissois and place them on a wire rack or paper towels to drain excess oil.
6. 6

   Serve

   • Serve the Mushroom Rissois hot with tomato ketchup, a spicy chutney, or a garlic aioli for dipping.