Wild Mushroom Fries


Aug 22, 2023

1 min read

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
Wild Mushroom Fries:
  1. Slice mushrooms rustically using the natural shape of the mushrooms to guide you.
  2. Mix everything together in the recipe to create a nice breadcrumb mix, do not season this as it will ruin your fryer oil. 
  3. Crumb the mushrooms as you would arancini and store in a tray full of breadcrumbs to be used for service later.
  4. To order, fry a portion of the mushrooms until golden brown, season and serve alongside the fondue. 
Smoked Cheese Fondue:
  1. Combine the grated cheeses with the cornflour.
  2. 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.
  3. 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.
  4. Immediately serve the fondue or cool it down and re heat to order using a little chicken stock to loosen.
Watercress Pesto:
  1. Blend all ingredients together until desired texture is reached. Season to taste.


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