Crisp mushrooms stuffed with goat’s cheese

INGREDIENTS

150g goat’s cheese or ricotta

2 garlic cloves, crushed

2 tablespoons chopped mixed herbs such as basil, parsley, thyme or oregano

1 tablespoon thickened cream

freshly ground black pepper

24 button mushrooms

1 egg

125ml milk

plain flour, for coating

50-100g dried breadcrumbs

vegetable oil, for deep-frying

METHOD

Combine the goat’s cheese, garlic, herbs and cream in a bowl and season with pepper. Remove the stems from the mushrooms. Use a teaspoon to spoon the mixture into the mushroom cavities, rounding the tops to form ‘balls’.

Lightly whisk the egg and milk together in a bowl. Place the flour and breadcrumbs in separate shallow dishes. Working with one mushroom at a time, coat each one in flour, then dip in the eggwash and coat in the breadcrumbs. Repeat so that the mushrooms are double coated to prevent any leakage during cooking.

Heat the oil in a deep-fryer or large, heavy-based saucepan to 180°C and deep-fry 6–8 mushrooms at a time for 3–4 minutes or until golden. Drain on kitchen paper.

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