Best 4 Wicklewoods Breaded Mushrooms Gluten Free Recipes
Prepare to tantalize your taste buds with Wicklewood's Breaded Mushrooms, a delectable gluten-free appetizer that will steal the show at your next gathering. These morel mushrooms are carefully hand-picked, coated in a crispy, gluten-free breading, and fried to golden-brown perfection. Savor the symphony of flavors as you bite into the tender, juicy mushrooms complemented by the savory breading. This recipe offers three irresistible variations to cater to your preferences: classic, garlic herb, and spicy. The classic breaded mushrooms deliver a timeless taste, while the garlic herb variant adds a vibrant aromatic touch, and the spicy option ignites your palate with a fiery kick. Whichever you choose, prepare to be captivated by Wicklewood's Breaded Mushrooms, a culinary masterpiece that embodies both taste and texture.
**Recipes:**
**Classic Breaded Mushrooms:** Experience the timeless goodness of classic breaded mushrooms, prepared with a simple yet flavorful breading that allows the natural taste of the mushrooms to shine through.
**Garlic Herb Breaded Mushrooms:** Elevate your taste buds with the aromatic delight of garlic herb breaded mushrooms. A blend of garlic, herbs, and spices enhances the flavor of the mushrooms, creating a savory treat that will leave you craving more.
**Spicy Breaded Mushrooms:** Ignite your taste buds with the tantalizing heat of spicy breaded mushrooms. A fiery blend of spices adds a thrilling kick to the mushrooms, resulting in an explosion of flavors that will keep you coming back for more.
WICKLEWOOD'S BREADED MUSHROOMS (GLUTEN FREE)
Ordinary gf breadcrumbs are fine for this recipe, but gf panko breadcrumbs are so deliciously crunchy and so easy to make(check out #167729)
Provided by WicklewoodWench
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl mix flour, baking powder and salt. Add water and mix until a smooth batter has formed.
- With a dry paper towel, gently wipe the mushrooms to clean off any debris.
- Dip mushrooms into the batter and coat evenly, allowing any excess batter to drip off.
- Roll the mushrooms in breadcrumbs until coated thoroughly.
- Repeat until all mushrooms are coated.
- Heat oil to 365 degrees. Deep fry mushrooms in batches until golden brown. Drain on paper towels.
Nutrition Facts : Calories 279.3, Fat 1.6, SaturatedFat 0.4, Sodium 179.1, Carbohydrate 59.3, Fiber 2.5, Sugar 2.4, Protein 6.7
WICKLEWOOD'S CHICKEN AND MUSHROOM PANCAKE PILLOWS (GLUTEN FREE)
This is a great dish for leftovers, I always have a pile of gluten free pancakes ready in the freezer, besides, pancakes are so easy to whip up. It tastes just as good with turkey, and for a dinner party or evening meal you could always add a little white wine to the mushrooms while cooking.
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180c.
- In a frying pan, cook the mushrooms in the butter until soft.
- Add all remaining ingredients, except the pancakes.
- Mix well and place 2 tablespoon of the mixture in the centre of each pancake and roll up to enclose the filling.
- Arrange in a shallow baking dish, covering with any remaining chicken mixture.
- Bake for 15 mins, serve warm with salad or steamed vegetables.
Nutrition Facts : Calories 940.7, Fat 58.5, SaturatedFat 27.6, Cholesterol 301.9, Sodium 1066.7, Carbohydrate 46.4, Fiber 0.2, Sugar 0.6, Protein 56
WICKLEWOOD'S GLUTEN FREE SWEET STICKY BARBECUE RIBS
Here is another recipe originally taken from Sam Stern's "Cooking up a Storm". As with most sauces, it can be any of the individual ingredients that contain hidden gluten, a few tweaks later, however, and Sam's delicious recipe is completely gluten free and just as delicious, I actually believe that if you use Tamari rather than Soy sauce it helps with the sticky bit,,,yum. Sam's original recipe says to cook for 1 hour; however, I like my ribs really caramelised and crusty so I normally leave them an extra 15 mins. Delicious with wedges or plain basmati rice but it is equally delicious served as part of a Chinese meal with fried rice such as, Sue Lau's Chinese fried rice Recipe #38748.
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven 200c.
- In a bowl, mix all the ingredients, except the ribs, together.
- When completely mixed, add the ribs and coat well.
- Lay the ribs on a foil lined roasting tin and pour over any remaining sauce.
- Roast for approximately 1 hour, turning occasionally.
- When browned and sticky, remove from the oven and allow to rest for 10 minutes.
- Serve warm.
WICKLEWOOD'S GINGER NUT BISCUITS (GLUTEN FREE)
I was so pleased with these tasty classic biscuits. The texture is just like that of a non gluten free Ginger Nut, and as any coeliac knows it's the texture that usually suffers in adapting recipes. The recipe calls for 1lb 4oz of flour, however, this system doesn't like mixing pounds and ounces,,,hence "20oz flour."For a more authentic touch sprinkle some sugar on the dough just before baking.
Provided by WicklewoodWench
Categories Free Of...
Time 20m
Yield 45-50 biscuits
Number Of Ingredients 13
Steps:
- Preheat the oven to 160°.
- Cream the butter and both sugars together until soft.
- Mix the eggs, molasses and cider vinegar together.
- Add to the creamed butter and sugar and blend well.
- Sieve the flour, spices, xanthan gum, and baking soda into the butter and molasses mixture and stir until the flour is just incorporated. ( do not over mix).
- With a teaspoon an a very clean finger, evenly place a heaped teaspoon full of the mixture on a lined baking sheet, approximately 1 inch apart.
- Flatten the dough slightly by gently patting with a palette knife dipped in water.
- Dredge the biscuits with a very light dusting of granulated sugar(Optional).
- Bake for 15 mins, they will still appear soft, but they do crisp up when completely cool.
- Leave to cool slightly before transferring to a cooling rack to cool .
Tips:
- Choose the right mushrooms. White button mushrooms are the most commonly used for breaded mushrooms, but you can also use other types of mushrooms, such as cremini mushrooms or shiitake mushrooms.
- Clean the mushrooms thoroughly. Use a damp cloth to wipe away any dirt or debris from the mushrooms.
- Slice the mushrooms evenly. This will help them cook evenly.
- Use a gluten-free breadcrumb mixture. You can make your own breadcrumb mixture by grinding gluten-free bread in a food processor, or you can buy a pre-made gluten-free breadcrumb mixture.
- Season the breadcrumb mixture. Add some salt, pepper, garlic powder, and onion powder to the breadcrumb mixture to give it some flavor.
- Coat the mushrooms in the breadcrumb mixture. Place the mushrooms in a bowl with the breadcrumb mixture and toss to coat.
- Bake the mushrooms. Spread the coated mushrooms on a baking sheet and bake in a preheated oven until golden brown and crispy.
Conclusion:
Wicklewoods breaded mushrooms are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be served as a side dish. With a few simple tips, you can make sure that your Wicklewoods breaded mushrooms are crispy, flavorful, and gluten-free.
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