The US might have taken out Week 1 of the Mushroom Masters but Week 2 belongs to Australia. Well, it should be ours once your tastebuds connect with fantastic lunch recipe we have for you this week.
My first reaction was – “how good does that look” and it was the same reaction from the chef in our household. Better still is the fact that Crispy, Crunchy Button Mushrooms & Roast Potato Salad is now on the menu for lunch at our place this week.
Now, having a great recipe is one thing, but we need you to take just a few minutes to VOTE. And as I said last week, we need you to tell your friends and all those other mushroom lovers out there to VOTE as well.
If you don’t vote those Americans and Canadians will be out there talking up their mushroom supremacy – which is something that no patriotic Australian should have to put up with!
This week our recipe comes courtesy of one of our Masterchef favourites, Alana from A Morish Distraction. Opposing Alana is Tara from Seven Spoons (Canada) and Rachael from La Fuji Mama (United States).
So, to get to the main dish, let me introduce Alana and let’s see what is cooking this week.
Alana is a foodaholic, styleaholic, travelaholic, lifeaholic, writer, actress…all that fun stuff in life. Her love of food was born out of her mum’s love for feeding anyone “popped in”. Alana has cooked, written and travelled for food and more recently competed for food in MasterChef Australia, finishing 3rd. Alana plan’s to explore and uncover new and delectable cuisines, cultures and kitchens and meet amazing people and wants to share those experiences through food and stories.
CRISPY, CRUNCHY BUTTON MUSHROOMS AND ROAST SWEET POTATO SALAD
Prep time: 30mins
Cook time: 40mins
Roast Sweet Potato
500grm sweet potato, roughly diced to 3cm pieces
15ml olive oil
2 garlic cloves, smashed
1tsp sea salt flakes
½ tsp cracked black pepper
30grm Panko crumbs
1tbsp sea salt flakes
½ tsp black cracked pepper
200grm button mushrooms
2 eggs, lightly whisked
300ml-500ml canola oil for frying
2tsp lemon juice
4tsp extra virgin olive oil
Pinch sea salt flakes
Pinch cracked black pepper
100grm Labne* and extra 30grm dukkah, 50grm rocket and 20grm coriander to serve
*dukkah is a nut and spice mix and labne is a creamy strained yoghurt. Both can be purchased at gourmet grocers or see recipes below.
Mortar and pestle
Glass jar for dressing
3 dinner plates (for the crumbing)
Preheat the oven to 200˚C.
For the roast sweet potato, toss the diced sweet potato with the olive oil, garlic and salt and pepper and place on a baking tray. Roast in the oven for approximately 20mins or until golden and roasted.
For the crispy mushrooms, ground the dukkah to a fine crumb and combine with the Panko crumbs, salt and pepper. Tip on to a plate. Place the flour and eggs onto separate plates. Firstly, coat the mushrooms in the flour, then dip to coat in the egg wash and then crumb in the Panko mixture. Place onto a tray lined with baking paper. Repeat with remaining mushrooms.
To fry the mushrooms, pour enough canola oil into the wok to fill it 2 inches deep. Heat the oil to 175˚C.
In small batches of 5-6 mushrooms at a time, deep fry for 1-2mins or until golden and crispy. Drain on absorbent paper.
For the lemon vinaigrette, place all ingredients into a jar and shake to combine.
To serve, scatter rocket on serving platter, top with sweet potato and crispy mushrooms, drizzle with lemon vinaigrette, dollop a spoonful of labne on top and sprinkle with the dukkah.
200grm Greek yoghurt
Line a sieve with a tea towel or muslin and sit over a bowl. Pour in Greek yoghurt and strain for 4hours-overnight in the fridge.
2tbsp coriander seeds
2tbsp cumin seeds
1tsp caraway seeds
2tbsp sesame seeds
Preheat oven to 180˚C.
Lightly roast almonds and pistachios on a baking tray for 7-10 mins or until lightly golden. Set aside to cool. Roughly chop
In a fry pan over a low heat, lightly toast all spices for 2-4mins or until fragrant. Set aside to cool. Pound spices in a mortar and pestle until finely ground.