Stuffed and Battered Button Mushrooms

Prep	Cooking	Serves
15 mins	6 mins	2 Adults

Recipe by The Devilled Egg | Online Cookery School.

Ingredients

• 12 button mushrooms (medium size).

The filling:

• 200g ricotta cheese.
• 1 tablespoon of finely chopped chives.
• 1 tablespoon of finely chopped parsley.
• 1 finely minced garlic clove.
• ¼ teaspoon of salt.
• 1 teaspoon of grated Parmesan.
• Large pinch of chilli powder.

For the batter:

• 100g self-raising flour.
• 2 tablespoons of corn flour.
• 150ml strong dark lager.
• Fussels Extra Virgin Rapeseed Oil for deep frying.

Method

Remove the mushroom stems (these would make a great addition to stock).

Combine the filling ingredients.

Stuff the mushrooms and refrigerate.

Preheat the Rapeseed Oil in a saucepan or deep fat fryer to 180C.

Combine the batter ingredients – you are looking for a lightly whipped cream consistency (add more beer if necessary).

Coat the mushrooms carefully in the batter and lower onto the hot oil. Fry no more than 4-5 at a time.

They will take 5-6 minutes to cook.

Lift them out with a slotted spoon and place on a sheet of kitchen paper to soak up any excess oil.

Sprinkle with salt and serve.

Best served with our Classic Mayonnaise or our surprisingly punchy Garlic Mayonnaise.