This week everyone is getting some lovely brown chestnut mushrooms in their vegbag (unless of course you’ve named mushrooms as a dislike, in which case we’ll replace them for you with something else). So here’s something to try with them – breaded mushrooms are often a tempting pub snack, but why not give them a go at home? This recipe also includes a home-made mayo option, which you can also tackle if you’re feeling ambitious.
Ingredients
- mushrooms (400g)
- handful of flour
- 2 whole eggs
- splash of milk
- bowl of breadcrumbs
- 1 tsp of garlic powder
For the Mayo
- 2 egg yolks
- 1 tsp of white wine vinegar
- pinch of black pepper
- ½ tsp of salt
- ½ tsp of mustard powder
- rapeseed oil (250ml)
- few leaves of fresh tarragon
- 1 lemon
Recipe
preheat a deep fat fryer to 170°C (or a pan half filled with vegetable oil if you don’t have a fryer)
brush any dirt from the mushrooms.
place the flour and garlic powder in one bowl, whisked eggs and milk in a second and breadcrumbs in a third.
roll the mushrooms in the flour, then dip into the beaten egg and finally in the dried breadcrumbs to coat them all.
lower the mushrooms into the oil and fry for 3-4 minutes until golden all over and the mushrooms are cooked through.
separate the egg yolks for the mayonnaise into a clean round bowl and whisk together with the vinegar, mustard powder, salt and pepper.
continue to whisk vigorously as you slowly dribble in the oil. It’s best to rest the bowl on a damp tea towel to stop it moving unless you have somebody to help.
whisk until all the oil has been incorporated and the mayonnaise has thickened.
zest the lemon into the homemade mayonnaise and finely chop the tarragon leaves.
drain the fried mushrooms on kitchen paper to remove excessive oil and serve on a bed of rocket with a generous dollop of the mayonnaise.
serves 4
Recipe and photo from Sorted Food