Wednesday, 8 February 2012
Syn Free Battered Garlic Mushrooms + 'Sour Cream' dip
Here's my tasty recipe for syn free 'battered' garlic mushrooms.
Serves 2 as a main accompaniment or 4 as a small side dish. Can be served hot or cold and used as snack food.
Cous Cous - You can either use this uncooked for super crunchy mushrooms or prepare it and leave it to cool for medium crunchy.
2 eggs beaten
Garlic -Whatever form you like but not puree
Button Mushrooms x 1 tray
Kebab Skewer or cocktail sticks
For the dip
5 + tbsp Fromage Frais - however much you like
Chopped fresh herbs
Salt & Pepper
Preheat the oven to 200 degrees
Clean and prepare the mushrooms by removing the stalk in one piece and brushing them down
In a bowl I mix 1 large tbsp of Lazy Garlic, a dash of Garlic salt and some tabasco sauce / spices
Spoon enough of the garlic filling to fill the recess in the mushroom and then insert the skewer
Using the skewer, cover the entire mushroom in egg wash and then coat liberally in the cous cous. The dried cous cous sticks easier but goes super crunchy, the cooked doesn’t go as crunchy but is a bit sloppy to work with. Both are equally as tasty
Place on a baking sheet and bake in the centre of the oven for 15-20 minutes or so. You can check the mushrooms are cooked by cutting one in half near to the end of cooking time.
For the dip, place all the ingredients in a bowl and mix well. Add further seasoning as necessary and serve in a little dish to dip your mushrooms in to