Mushroom Cheese Bombs

Ingredients

• 5-6 bread slices
• 6-8 button mushrooms
• 6-8 dried shitake mushrooms, soaked in water
• 6-8 oyster mushrooms
• ½ tablespoon oil
• 1½ tablespoons butter
• 1½ tablespoons chopped garlic
• 1 medium onion, chopped
• Salt to taste
• 1 teaspoon red chilli powder
• ½ teaspoon cumin powder
• 2 tablespoons freshly chopped coriander leaves
• 4 tablespoons grated emmental cheese
• 3 tablespoons grated cheddar cheese
• 3 tablespoons grated mozzarella cheese
• Refined flour slurry as required
• Semolina for coating
• Oil for deep frying
• Tomato ketchup to serve
• Micro greens for garnish

Method

1. Roughly chop button mushrooms, shitake mushrooms, oyster mushrooms, and set them aside. 
2. Heat oil in a non-stick, add butter, let it melt. Add chopped garlic, and sauté well.
3. Add 1 medium onion, chopped and sauté well till translucent. Add mushrooms and sauté well.
4. Add salt and mix well. Sauté for 5-7 minutes. Add 1 teaspoon red chilli powder, ½ teaspoon cumin powder, 
5. Add chopped coriander, and mix well. Take it off the heat and transfer to a bowl.
6. Add grated emmental cheese, grated cheddar cheese, mozzarella cheese, and mix well. 
7. Trim the edges of the bread slices and discard them. Set the bread slices aside.
8. In a shallow bowl, add water and dip slice of bread in it, press it to remove excess water.
9. Stuff each slice of bread with a portion of the prepared mushroom mixture and bring the sides in the middle and seal it. Shape it like a ball.
10. Heat sufficient oil in a kadai, meanwhile, dip each bread ball into refined flour slurry and coat with semolina, and repeat to double coat. Drop into hot oil and deep fry till golden and crisp. Drain on an absorbent paper.
11. Garnish with micro greens and serve hot with tomato ketchup.