Mushrooms in Batter with Herb Sauce Recipe

Mushrooms in Batter with Herb Sauce Recipe

Ingredients : Serves 4

15 g/0.5 oz/1 tbsp butter or margarine

1 onion, chopped
100 g/4 oz/1 cup plain (all-purpose) flour
5 ml/1 tsp tomato puree (paste)

200 g/7 oz/1 small can of tomatoes, chopped
150 ml/0.25 pt Chicken Stock
5 ml/1 tsp white wine vinegar
A pinch of paprika
Salt and freshly ground black pepper

30 ml/2 tbsp chopped parsley
30 ml/2 tbsp chopped chervil
30 ml/2 tbsp chopped watercress

300 ml/0.5 p/1.25 cups milk
1 egg, separated
5 ml/1 tsp olive oil
Oil, for deep-frying
225 g/8 oz button mushrooms

Method :

Melt the butter or margarine in a saucepan and fry (saute) the onion until softened but not browned. Stir in 15 ml/1 tbsp of the flour and the tomato puree, then add the tomatoes, stock, vinegar and paprika. Season to taste with a little salt and plenty of pepper. Add the herbs and watercress, bring to the boil and simmer for 10 minutes. Puree the sauce in a food processor or blender, then place in a small serving dish.

Meanwhile, beat together the milk, egg yolk, olive oil and remaining flour until smooth. Whisk the egg white until stiff, then fold into the batter. Heat the oil to 190C/375F, when a cube of day-old bread sinks to the bottom, then rises and browns in 1 minute. Dip the mushrooms in the batter, then shake off any excess.


Fry immediately in the hot oil for 5 minutes until golden brown. Remove and drain well on kitchen paper (paper towels) before serving with the sauce.

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