This recipe, which we cooked the day of my visit to Cazador in Auckland, complements a pilsner. The richness of the mushroom is cut through with a beer with a decent hop flavour.
|1 tsp||Porcini powder|
|1 tsp||Mustard powder|
|2 Tbsp||Fresh rosemary, finely chopped|
|2 Tbsp||Oregano, finely chopped|
|1 pinch||Flaky sea salt|
|1 ½ cups||Panko breadcrumbs|
|1 serving||Oil, for shallow frying|
|8 medium||Mushrooms, portobello and shiitake, cut into thick chip shapes (Main)|
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- Crack the eggs in a small bowl and whisk with a fork. Place porcini powder, mustard powder, herbs, salt, and breadcrumbs in a bowl and mix together well.
- Heat oil to a medium-high heat in a frying pan. Dip each mushroom piece into the egg mixture to coat, then into the breadcrumb mixture. Ensure it is well covered.
- Fry the mushroom chips in batches, cooking on one side and then carefully turning with tongs to fry the other side.
- Remove from the pan and place on a plate covered in paper towels. Serve immediately with a relish, chutney, or mayonnaise.