Take a juicy, meaty shroom, batter it, fry it, dip it in salty creamy mayo, team it with an ice cold beer.
Fried mushrooms with basil & anchovy mayonnaise
(from ‘Daily Italian’ by Toby Puttock)
10 basil leaves
5 anchovy fillets
1/2 cup mayonnaise
1 quantity eggwhite batter (see recipe below)
3 cups grapeseed or vegetable oil
Use a mortar and pestle to grind the basil and anchovies until they form a smooth paste, or give them a quick whiz in the food processor. Add the paste to the mayonnaise; mix well and set aside.
Have to hand the mushrooms and the eggwhite batter. Heat the oil in a largeish saucepan. Test the oil the oil by dropping in a pinch of flour. If the flour starts to sizzle, the oil is ready to fry. Don’t heat the oil much beyond or the batter will burn before the mushrooms have cooked through. Dip the mushrooms in the batter, then drop into the oil; fry in small batches.
When the mushrooms are golden on all sides, remove from the oil using tongs, and drain on kitchen paper.
Sprinkle with salt, and serve with a dollop of the anchovy and basil mayonnaise.
150g (5oz) plain flour
a pinch of salt
Place the flour and salt in a bowl. Add about 1 cup of warm water. Whisk the ingredients together to form a smooth, thick batter, then pour through a fine strainer into a clean bowl. Cover with plastic film and place in the fridge. Remove after an hour or so. Ina separate bowl, whisk the eggwhites until soft peaks form. Very gently, fold the eggwhites into the batter.
Variations for gluten intolerance: use 70g (2 1/2oz) each of rice flour and maize cornflour instead of plain flour.