Wild Mushroom Fries
Recipes
1 min read
Ingredients
Wild Mushroom Fries:
800 eg Mushrooms of your choice 250 gr Breadcrumbs 100g fine polenta 1 tsp Thyme, chopped 1 tbsp Garlic powder 1 tsp smoked paprika You will also need a crumbing station set up with plain seasoned flour and egg mix
Smoked Cheese Fondue:
| 350 | gr | Mainland Smoked Cheddar, finely grated |
|---|---|---|
| 150 | gr | Mainland Tasty Cheddar, grated |
| 2 | tbsp | Cornflour |
| 1 | clove | Garlic, halved |
| 250 | ml | Dry white wine |
| 1/4 | tsp | Salt |
| 1/4 | tsp | Ground nutmeg |
| 1/4 | tsp | Porcini powder (optional) |
Watercress Pesto:
| 250 | gr | Watercress |
|---|---|---|
| 150 | gr | Basil leaves |
| 150 | gr | Rocket leaves or baby spinach |
| Juice of a lemon | ||
| 1 | tbsp | Garlic paste |
| 250 | ml | Olive oil |
| 150 | gr | Mainland Shredded Parmesan |
Method
Wild Mushroom Fries:
- Slice mushrooms rustically using the natural shape of the mushrooms to guide you.
- Mix everything together in the recipe to create a nice breadcrumb mix, do not season this as it will ruin your fryer oil.
- Crumb the mushrooms as you would arancini and store in a tray full of breadcrumbs to be used for service later.
- To order, fry a portion of the mushrooms until golden brown, season and serve alongside the fondue.
Smoked Cheese Fondue:
- Combine the grated cheeses with the cornflour.
- Rub the cut side of the garlic all over the inside of a fondue pot or heavy casserole dish, add the wine and place over medium heat, bring to a simmer.
- Gradually add the cheese. Stir with a spatula, gently stirring in a figure-of-eight motion. Once smooth and melted through, add the salt, nutmeg and porcini powder.
- Immediately serve the fondue or cool it down and re heat to order using a little chicken stock to loosen.
Watercress Pesto:
- Blend all ingredients together until desired texture is reached. Season to taste.
