Grilled Field Mushrooms with Asparagus, Basil and Potato Crisps

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Grilled Field Mushrooms with Asparagus, Basil and Potato Crisps

 

 

1 field mushroom

1/2 small red onion, cut into thin wedges

3 asparagus spears

7 teaspoons olive oil

2 kipfler potatoes

vegetable oil, for deep-frying

1/4 cup fresh basil leaves

 

 

1. Brush mushroom, onion and asparagus with olive oil. Cook vegetables

in a heated oiled grilled pan until browned lightly and tender.

 

2. Meanwhile, slice potatoes thinly using a vegetable peeler. Heat oil

in a medium saucepan; deep-fry potatoes, until browned lightly and

crisp. Drain on absorbent paper.

 

3. Serve mushroom topped with asparagus, onion, potato crisps and basil.