Mushrooms 'fish & chips style' with posh vinegar

Deep Fried Mushrooms

Serves 4

  • 4 sprigs fresh tarragon

  • 2 sprigs fresh thyme

  • 6 white peppercorns

  • 2 cloves garlic, peeled and finely sliced

  • 400 ml white wine vinegar

  • 1 litre olive oil

  • 100 g plain flour

  • sea salt

  • freshly ground black pepper

  • zest of 1 lemon

  • 4 large handfuls mixed mushrooms (porcini, field, girolles and morels)

  • 1 small bunch fresh flat-leaf parsley

Start by making your posh, flavoured vinegar. Put the whole sprigs of tarragon and thyme, the peppercorns and garlic slices into a bottle, then top with the vinegar, making sure it completely covers all the herbs and spices. Allow the vinegar to steep for at least a few hours and, remember, the longer you leave it, the more delicious it will become. You can let it infuse for a couple of weeks to really push up the flavour and, as long as you strain the vinegar after this time and bottle it up, you can keep using it for a good few months.



Fill a deep pan with the olive oil and let it heat up over a medium heat. Meanwhile, put the flour on a large plate with a generous pinch of salt and pepper and the lemon zest. Cut or tear the mushrooms into uneven chunks, and sprinkle them with a bit of water to moisten them. Toss handfuls of the mushrooms in the seasoned flour until they are all lightly coated.



To test if the oil is hot enough, add a small piece of potato to the pan. Once it begins to sizzle and brown, the oil is ready. Deep-fry the mushrooms in batches – about a handful at a time - until they're golden brown. The cooking time will depend on the size of the mushrooms but it shouldn't take more than 3 or 4 minutes – just use your instincts. Remove from the oil using a slotted spoon and leave on kitchen paper to drain for a minute. Serve as soon as possible sprinkled with a pinch of salt, some posh vinegar and some roughly chopped parsley. Delicious!

Nutritional Information

Mushrooms 'fish & chips style' with posh vinegar

Deep-fried with a garlicky herb vinegar

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I can't keep my hands off these delicious, crispy fried mushrooms – great for when friends come over
Serves 4
20m (plus steeping time)
Super easy
Print this recipe
Method

These gorgeous deep-fried mushrooms have the most unbelievable texture and make a brilliant starter or, even better, a simple snack. In fact, they're so delicious I end up eating them as soon as they come out of the pan, so not all of them make it to the table! You can use one type of mushroom – like I've done here with the field mushrooms – or a mixture. Tearing them up into different sizes will add a wonderful mixture of textures, colours and flavours.

Start by making your posh, flavoured vinegar. Put the whole sprigs of tarragon and thyme, the peppercorns and garlic slices into a bottle, then top with the vinegar, making sure it completely covers all the herbs and spices. Allow the vinegar to steep for at least a few hours and, remember, the longer you leave it, the more delicious it will become. You can let it infuse for a couple of weeks to really push up the flavour and, as long as you strain the vinegar after this time and bottle it up, you can keep using it for a good few months.

Fill a deep pan with the olive oil and let it heat up over a medium heat. Meanwhile, put the flour on a large plate with a generous pinch of salt and pepper and the lemon zest. Cut or tear the mushrooms into uneven chunks, and sprinkle them with a bit of water to moisten them. Toss handfuls of the mushrooms in the seasoned flour until they are all lightly coated.

To test if the oil is hot enough, add a small piece of potato to the pan. Once it begins to sizzle and brown, the oil is ready. Deep-fry the mushrooms in batches – about a handful at a time - until they're golden brown. The cooking time will depend on the size of the mushrooms but it shouldn't take more than 3 or 4 minutes – just use your instincts. Remove from the oil using a slotted spoon and leave on kitchen paper to drain for a minute. Serve as soon as possible sprinkled with a pinch of salt, some posh vinegar and some roughly chopped parsley. Delicious!

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 392
    20%
  • Carbs 18.4g
    7%
  • Sugar 1.0g 1%
  • Fat 30.5g 44%
  • Saturates 4.3g 22%
  • Protein 3.7g 8%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 4 sprigs fresh tarragon

  • 2 sprigs fresh thyme

  • 6 white peppercorns

  • 2 cloves garlic, peeled and finely sliced

  • 400 ml white wine vinegar

  • 1 litre olive oil

  • 100 g plain flour

  • sea salt

  • freshly ground black pepper

  • zest of 1 lemon

  • 4 large handfuls mixed mushrooms (porcini, field, girolles and morels)

  • 1 small bunch fresh flat-leaf parsley