Crispy, crunchy button mushrooms & roast sweet potato salad

by mushroom enthusiast on 12 September 2011

in Uncategorized

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

Serves: 4-6

INGREDIENTS:

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

Crispy Mushrooms

30grm Panko crumbs

30grm dukkah*

1tbsp sea salt flakes

½ tsp black cracked pepper

200grm button mushrooms

20grm flour

2 eggs, lightly whisked

300ml-500ml canola oil for frying

Lemon Vinaigrette

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.

EQUIPMENT LIST

Baking tray

Mortar and pestle

Glass jar for dressing

Wok

3 dinner plates (for the crumbing)

Serving platter

Chef’s knife

Chopping board

Oven

METHOD:

 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.

 ENJOY!

Labne

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.

 Dukkah

 100grm almonds

100grm pistachio

2tbsp coriander seeds

2tbsp cumin seeds

1tsp caraway seeds

5 peppercorns

2tbsp sesame seeds

1tbsp salt

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.

Combine the chopped nuts, ground spices, sesame seeds and salt and stir to combine.

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{ 9 comments… read them below or add one }

Grishma September 12, 2011 at 8:50 PM

This is sooo different and delicious!! Can’t wait to try it :) Also I just voted for your recipe. Hope you win!

Reply

mushroom enthusiast September 14, 2011 at 12:51 AM

Glad you like the recipe and thanks for voting. Stay tuned for more great recipes over the coming two weeks.

Reply

Erin @ she cooks, she gardens September 13, 2011 at 1:12 AM

Oh wow, this sounds fabulous! I love roasted mushies, they take on such a lovely, earthy flavour. Thanks for sharing, might give this a go tonight! :)

Reply

mushroom enthusiast September 14, 2011 at 12:53 AM

Erin – let me know how you go with cooking up the recipe. Send me a pic and I will include it on the site.

Reply

Emma September 13, 2011 at 1:18 PM

I voted for Alana at tastespotting – this dish looks amazing, love those crispy mushrooms.

(we’re doing well too)

Reply

mushroom enthusiast September 14, 2011 at 12:55 AM

Emma – saw your comments on Tastespotting and appreciate your vote for the Aussie team. Checked out your blogsite too – what a great name.

Reply

Aarti September 14, 2011 at 4:49 AM

Love this one… going to try it out :)

Reply

mushroom enthusiast September 19, 2011 at 4:34 AM

Aarti – Glad to see that you like the recipe. It was certainly a great tasting meal.

Reply

Cath October 13, 2011 at 7:04 AM

This was amazing! I can’t believe I have lived 50 years and not tasted mushrooms cooked like this. Have made it 3 times now, and have raved about it to many a fine cook. Congrats!

Reply

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