Mushroom & Gruyere Beignets Recipe

Prepare mushrooms

Clean shiitake caps with a damp towel and remove stems. Thinly slice the caps so pieces are roughly uniform for even cooking.

Heat a large skillet over medium-high heat. Add butter and olive oil until butter foams. Add minced shallot and sauté 1–2 minutes until softened and translucent.

Add sliced shiitakes in a single layer (work in batches if necessary). Cook without moving for 1–2 minutes to develop color, then stir and cook 3–4 more minutes until mushrooms are browned and liquid mostly evaporated.

Add minced garlic and thyme; sauté 30 seconds until fragrant. Pour in the white wine or vermouth and scrape up any browned bits; cook 1–2 minutes until liquid is almost gone.

Season with 1 tsp salt and 1/2 tsp pepper. Remove from heat and let cool 5–10 minutes. Fold in grated Gruyère and 1/4 cup grated Pecorino until evenly distributed. Taste and adjust seasoning if needed. Chill in refrigerator for 10–15 minutes to firm mixture so it holds inside batter.

In a medium bowl whisk together 1 cup flour, 1 tsp baking powder, 2 tsp cornmeal (if using), 1/2 tsp salt, and 2 tbsp grated Pecorino.

In a separate bowl whisk cold egg with 2 tbsp cold milk, then stir in 1 cup cold sparkling water. Pour the wet ingredients into the dry and whisk just until combined; batter should be slightly thick but still pourable and aerated. Do not overmix — some small lumps are fine. Keep batter cold in the fridge until ready to fry.

When the mushroom mixture is chilled, fold 1 to 1 1/2 cups of the mushroom–cheese filling into the batter gently to combine so that each drop of batter contains mushroom and cheese. Reserve some mushroom mixture to fill or top beignets after frying if desired.

Whisk together 1/2 cup mayonnaise, 1/2 tsp truffle oil, 1 tsp lemon juice, 1/2 clove grated garlic, 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Taste and add a few more drops of truffle oil if needed (be conservative; oil is potent). Chill until serving.

Heat 3 cups neutral oil in a deep, heavy-bottomed pot to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread browns in about 45 seconds.

Lightly dust the chilled mushroom–batter mixture with the 1/4 cup flour (this helps it hold together). Using two spoons or a small ice cream scoop, portion roughly 1 1/2 tablespoon-sized mounds of the batter with mushrooms into the hot oil, being careful not to overcrowd the pot. Fry in batches.

Fry each beignet 2.5–3 minutes, turning as needed, until golden brown and crisp. Internal temperature should feel hot and the cheese inside melted. Remove with a slotted spoon and drain on paper towels.

While still hot, sprinkle each beignet lightly with extra grated Pecorino and a pinch of chopped parsley if using.

Serve warm with truffle aioli on the side for dipping. If desired, pipe or spoon a small dollop of the reserved mushroom mixture on top for visual effect.