Salt and Pepper Mushrooms with Spiced Salt
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Salt and Pepper Mushrooms with Spiced Salt
Ingredients
500g shimeji mushrooms, tough ends trimmed
600ml Red Island Extra Virgin Olive Oil
2 Coles Free Range egg whites
2 cups potato starch (or can be rice flour)
Coles Sea Salt Flakes, to season
1 long red chilli, thinly sliced to garnish
Lemon cheeks to serve
½ bunch coriander leaves to serve
Spiced Salt
1 teaspoon Coles Sea Salt Flakes
½ teaspoon Sichuan peppercorns
½ teaspoon Coles Ground White Pepper
½ teaspoon Coles Ground Ginger
1 teaspoon Coles Caster Sugar
¼ teaspoon Coles Chinese Five Spice
Method
To make the salt and pepper seasoning, combine all the ingredients in a mortar and pestle, grind until a fine powder, set aside.
Check the mushrooms are cleaned and dry.
Fill a large wok or pan 1/3 full with oil and heat to 170-180 degrees C.
Place egg whites in a large bowl and whisk to soft peaks, then add the mushrooms to the egg. Using clean hands, work the whites into all the mushrooms.
Gradually add in the potato starch, until the mushrooms look dry, shake off any excess flour and carefully place in the hot oil. Using a slotted spoon, remove any small pieces of batter that rise to the surface. Cook the mushrooms in batches for 2 minutes, or until golden and crisp. Remove with a slotted spoon and place on paper towel-lined tray/plate to drain.
Place the mushrooms onto a serving platter and sprinkling over a little of the spiced salt seasoning. Garnish with coriander sprigs, chilli and lemon cheeks.
Tip – You can use any mushroom variety that you like; just adjust the frying time to suit. Oyster mushrooms work well.
Recipe by Courtney Roulston
