Скачать или смотреть Stephanie Alexander's Crunchy Mushroom Chips

You'll find Stephanie's delicious mushroom recipe below.

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These delicious crusty and crunchy fries are very popular and they can be enjoyed with a squeeze of lemon or I like them with a garlicky yoghurt dip, or a Sauce tartare, or even with a good-quality hummus on the side.

Serves: 6 (as a starter)
Prep time: 15 minutes
Cooking time: 15 minutes

Mushroom Chips
½ cup (75g) plain flour
1 cup (250ml) buttermilk
1 cup (75g) panko breadcrumbs
500g Coles Australian Cup Mushrooms, thickly sliced
Olive oil or vegetable oil, to shallow-fry

Yogurt Dip
1 cup (280g) natural plain yoghurt
1 garlic clove, finely chopped
2 tsp finely chopped mint
2 tsp finely chopped flat-leaf parsley

1. Preheat oven to 120°C. Place the flour in a shallow bowl. Season. Place
the buttermilk and breadcrumbs in separate shallow bowls. Dip mushroom slices in the flour, then in the buttermilk. Add to the breadcrumbs and turn to coat. Place on a baking tray.

2. Heat enough oil in a deep frying pan to come 1cm up the side of the pan. Place over medium-high heat. Cook the mushroom, in batches, for 2-3 mins each side or until golden brown and crisp. Transfer to a plate lined with paper towel. Place in the oven to keep warm.

3. To make the yoghurt dip, combine the yoghurt, garlic, mint and parsley
in a small bowl. Season.

4. Arrange the mushroom chips on a serving plate. Serve with the
yoghurt dip.