

By Elisa Booker
September 12, 2017
This is a great starter for a dinner party or just as an indulgent lunchtime snack! The mushrooms can also be substituted for tofu.
1Fry the shallots in hot oil until start to turn golden - remove with slotted spoon and allow to drain on paper towel
2Repeat with garlic and then chilli and set aside
3Pull the mushrooms into roughly 2 inch pieces (no need to be too specific - that's just a guide)
4Make wet batter by combining all wet batter ingredients
5As above with dry batter
6Coat mushrooms in wet batter then in dry batter and add to the hot oil (do this is batches) turn after a minute or so and keep turning to ensure crisping on both sides
7Once golden and crispy leave to drain on paper towel
8Serve the mushrooms with the crispy shallots, garlic and chilli with a squeeze of lemon juice and your preferred dip
Jen Booker
September 30, 2017
This is sooooo good! I love it! Only worth the effort for a special occasion, but it’s so yum.