Fermented Black Seed Mushroom Beignet Recipe

No trip to New Orleans is complete without savoring a pillowy beignet that melts in your mouth. Now you can bring NOLA home, with a fun fungi twist! This savory version stirs up a batter with porcini powder and fermented black seed powder that’s sprinkled with fragrant herbs like sage and rosemary. The topping is positively addicting (and would be great dusted on popcorn, too)!

Fermented Black Seed Mushroom Beignets

Yield: 10 to 15 beignets
Active Time: 25 minutes
Total Time: 40 minutes

Ingredients

For the topping:
1 teaspoon porcini powder
1 teaspoon New Chapter Fermented Black Seed Powder
1 teaspoon garlic powder
1 teaspoon sea salt
¼ teaspoon ground pepper

For the beignets:
½ cup (1 stick) unsalted butter
1 cup water
½ teaspoon sea salt
1 cup minus 2 tablespoons all-purpose flour (6 tablespoons)
2 tablespoons porcini powder
1 tablespoon New Chapter Fermented Black Seed Powder
4 large eggs
Grapeseed oil (for deep-frying)
Sage leaves, for garnish
Chopped rosemary, for garnish

Instructions

Make the topping:
Stir all ingredients in a small bowl.

Make the beignets:
Melt butter, water, and salt in a medium saucepan. Off heat, add the flour, porcini powder, and black seed powder; stir until a sticky batter forms. Stir in eggs, one at a time, until the batter is smooth.

Fill a Dutch oven with oil, at least 2-inches deep and heat to 365°F. Drop heaping tablespoons of dough into the oil and fry for about 6 minutes total, until lightly golden on both sides. Remove to a towel-lined plate to drain excess oil. Sprinkle with reserved topping, along with the sage leaves and rosemary. Serve warm.

Recipe credit: Angela Gaines