Recipe courtesy of Mary McCartney
Crispy Coated Mushrooms with Green Dip
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 477
- Total Fat
- 32
- Saturated Fat
- 3
- Carbohydrates
- 44
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 6
- Cholesterol
- 5
- Sodium
- 526
- Total: 35 min
- Active: 35 min
Ingredients
Green Dip:
1/2 cup plain unsweetened plant-based yogurt (I used coconut)
3 tablespoons flat-leaf parsley leaves
1 tablespoon fresh lemon juice
1 clove garlic, crushed
Flaky sea salt
Mushrooms:
2 tablespoons Worcestershire sauce
4 large portobello mushrooms, cut into 1/2-inch strips
1 cup all-purpose flour (you can also use gluten-free flour)
1 cup cornstarch
1/4 cup Cajun seasoning or similar seasoning
1/2 cup plain unsweetened plant-based yogurt (I used coconut)
1/2 cup cold fizzy water (sparkling water)
Vegetable oil, for frying
Directions
- For the green dip: Blitz the yogurt, parsley, lemon juice, garlic and a pinch of salt together in a mini food processor or blender until the mixture is smooth and turns a vibrant green.
- For the mushrooms: Drizzle the Worcestershire sauce over the sliced mushrooms in a large bowl, toss to evenly coat and set aside.
- Mix the all-purpose flour, cornstarch and Cajun seasoning together in a medium bowl. Mix together the yogurt and fizzy water in another bowl until smooth.
- To triple coat the mushrooms, working in batches, first dip in the flour mixture, then coat in the yogurt mixture and then back to the flour mix once again, so they are evenly coated. Repeat until they are all coated.
- Heat approximately 1 inch of vegetable oil in an extra-large nonstick saute pan over medium-high heat. Working in batches, add the mushrooms and fry until golden brown and crispy, about 3 minutes on each side. Remove from the pan using tongs and lay on a paper towel-lined sheet pan to drain any excess oil.
- Arrange the mushrooms on a platter. Pour the dip into a bowl. Serve.