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Parmesan-crusted mushrooms with mustard mayo Serves 6 150 g cake flour, seasoned 3 eggs 250 ml milk 500 ml fresh fine white breadcrumbs 100 g Parmesan, finely grated 12 large brown mushrooms, thickly sliced vegetable oil, for deep frying Mustard mayo 2 eggs 1 lemon, juiced 60 ml Dijon mustard 1 garlic clove, finely chopped 150 ml olive oil 150 ml canola oil

Heat vegetable oil to 180°C in a deep-fat fryer or a large, deepsided saucepan. Place flour in a bowl. Whisk eggs and milk together in a separate bowl and set aside. Combine breadcrumbs and Parmesan in a separate bowl. Dust each mushroom slice in flour, then dip in egg wash and coat with breadcrumbs. Deep fry mushrooms in batches for 2 to 3 minutes, turning occasionally until golden. Remove, drain on absorbent paper, season to taste, and serve hot with mustard mayo. For the mustard mayo, process eggs, juice, mustard and garlic in a food processor until light and frothy. With motor running, add oils in a thin, steady stream until emulsified. Season to taste and refrigerate until required.

Pickled mushrooms Pickling marinade 200 ml white wine vinegar 50 ml lemon juice rind of one lemon 150 ml olive oil 2 fresh bay leaves 3 fresh thyme sprigs 1 ml coriander seeds 1 ml black pepper 1 ml fennel seeds

Mushroom mix 50 ml olive oil 200 g baby button mushrooms 50 g oyster mushrooms 50 g shimeji mushrooms 50 g portabellini mushrooms Salt and black pepper to taste

For the marinade, combine all the ingredients and bring to the boil, then simmer the liquid for approximately 5 minutes. Lightly sautĂŠ the mushrooms in the olive oil on high heat. Season with salt and black pepper. Transfer the cooked mushrooms into a sterilised jar and pour the piping hot pickling liquid over. Seal and cool. Serve as an accompaniment on a cheese board. 15

Cape made booklet - 2017  
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