Cajun Style Mushrooms with White Bean Fritters

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Cajun Style Mushrooms with White Bean Fritters

Recipe by Dominique Rizzo, readysteadycook.ten.com.au

 

 

Mushrooms:

 

 

olive oil

1/2 cup cornflour (cornstarch)

4 Portobello mushrooms

1/2 cup fine dried GF breadcrumbs

4 tsp ground coriander

4 tsp ground fennel

4 tsp finely chopped flat leaf parsley

 

 

1. Pour oil into a medium saucepan until one-third full. Heat over

medium-high heat until hot.

 

2. Place cornflour (cornstarch) in a bowl and whisk in enough cold

water (about 3/4 cup) to form a batter consistency.

 

3. Combine the breadcrumbs, coriander, fennel and parsley in a bowl.

 

4. Dip mushrooms into batter and then coat in breadcrumb mixture,

shaking off excess.

 

5. Deep-fry mushrooms, in batches, for 3 to 4 minutes or until light

golden.

 

 

 

White Bean Fritters:

 

 

1/2 cup quinoa

half a 400 g (14 oz) can cannellini beans, drained, rinsed

1 lemon, juiced

1/2 cup fresh mixed herbs, finely chopped

 

 

1. For the white bean fritters, cook the quinoa following packet

directions.

 

2. Combine quinoa and remaining ingredients in a bowl, drizzle in some

olive oil and season with salt and pepper. Mash with a fork to combine

all ingredients.

 

3. Heat oil in a frying pan over medium heat, place two egg ring

moulds into the pan, press fritter mixture into the rings and cook the

fritters in the mould for 2 minutes each side or until golden.

 

 

 

Tomato Sauce:

 

 

1/2 brown (yellow) onion, finely chopped

half a 400 g(14 oz) can diced tomatoes

1 lime, rind finely grated, juiced

4 tsp vegan GF Worcestershire sauce

pinch saffron threads

8 tsp red wine vinegar

 

 

1. For the tomato sauce, combine the onion tomatoes, lime rind and

juice, Worcestershire sauce, saffron and vinegar in a medium saucepan

and bring to a simmer, cook for 3 to 4 minutes or until thickened

slightly.

 

2. Season to taste with salt and pepper.

 

 

 

To Serve:

 

 

1. Arrange fritters on a plate, top with the mushrooms and spoon over

the sauce.

 

2. Serve.