CRISPY MUSHROOM
Vaasan bread
Marinated crispy oyster mushrooms
Red onions
Lemon
Coriander
Chili emulsión
Fermented tomato sauce
Spinach
Crispy mushrooms
Ingredients:
100 gr oyster mushrooms (wiped clean and stems trimmed)
100 gr all-purpose flour
1 tablespoon cornstarch
¼ teaspoon chili flakes
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon paprika
½ teaspoon kosher salt
100 gr cold water
200 panko bread crumbs
Instructions:
Prepare the mushrooms: Trim the very bottom of the stem from the mushrooms, including where they are all attached together. I leave some stems on. Wipe them with a paper towel to clean them if needed.
Make the batter. In a small bowl, mix together the flour, cornstarch, spices and salt. Slowly add the cold water, while whisking, to avoid lumps.
You may need a tablespoon more or less of water, depending on flour measurement, etc. You want a very thick batter, thicker than pancake batter but not as thick as cake batter. It will need to coat the mushrooms and catch the bread crumbs.
In another small bowl, pour in the panko crumbs. Set a plate to the side for the breaded mushrooms.
Bread the mushrooms. Designate a wet hand and a dry hand for breading so you don’t end up with clumpy breading on both hands.
With the ‘wet hand’ drop a mushroom in the batter, turn to coat and then drop the mushrooms into the bread crumbs. With the ‘dry hand’ coat the mushroom in the bread crumbs. Grab a small handful and drop them on top of the mushroom and then roll it around to fully coat it.
Set the mushroom on the small plate for frying.
Fry the mushrooms. Heat a large skillet over medium to medium high heat. Add enough oil to coat the bottom.
Once the oil is hot add the mushrooms. You will probably have to fry in 2-3 batches.
Fry the mushrooms for about 2 minutes per side, or until golden brown.
Remove fried mushrooms to a cooling rack (with holes in it), with a paper towel underneath.
Sprinkle with kosher salt directly after they come out of the oil.
Chilli emulsion
Ingredients:
4 red chilies
4 tomatoes
1 garlic cloves
salt pepper
400 ml vegetable oil
Instructions:
Add tomatoes, red chilies , garlic clove, salt and pepper into the blender and in a high speed blend and add the oil little by little until the emulsion is complete and the texture is similar to a mayonnaise.
Fermented Tomato Sauce
Ingredients:
200 gr fermented tomatoes
400 gr summer tomatoes
1 garlic clove
5 gr orégano
200 ml vegetable oil
5 gr salt
2,5 gr pepper
Instructions:
Add fermented tomatoes, fresh tomatoes, garlic clove, oregano, salt and pepper into the blender and in a high speed blend and add the oil little by little until the emulsion is complete and the texture is similar to a mayonnaise.
