A recipe from the archives.
Back in March, I shared a recipe for Malt Jollof Rice but forgot to post the recipe for the malt battered mushrooms that accompanied it.
This is a creative and flavourful way to enjoy mushrooms. Think beer battered mushrooms but instead you've got the rich, syrupy taste of malt encasing morsels of bite-sized mushrooms.
You can use any type of fresh mushroom for this recipe. Here I've used white button mushrooms.
In terms of seasoning, I kept it pretty simple so that the malt could still shine, but you can experiment with different combinations or use whatever you have in your kitchen cupboard.
Let's get into the recipe!
Ingredients
- 1 punnet (approx. 250g) button mushrooms
- 1/2 cup plain flour
- 1/2 cup malt drink
- 1 tsp paprika
- 1 tsp chilli powder
- 1 tsp salt
- Sunflower oil for frying
Method
Clean/wash your mushrooms and set aside.
In a large bowl, gently mix the flour, malt, paprika, chilli powder and salt until you have a smooth batter.
Heat some sunflower oil in a pan, enough to deep fry.
Add the mushrooms to the batter and mix gently until all the mushroom pieces are fully coated.
Use a fork to drop the battered mushrooms into the hot oil and fry over medium-high heat until the mushrooms are golden brown,
Drain on some kitchen paper. Serve hot as a side dish or an appetiser with a dipping sauce of your choice.
No comments:
Post a Comment