Jo Barrett's fried king osyter mushrooms, cashew and fenugreek recipe is delicious when paired with a wine with clear fruit signatures and vibrant acidity, we suggest a Sauvignon Blanc.
4 large king oyster mushrooms
150g potato flour
150g rice flour
3½ tsp baking powder
1L of oil, for deep frying
100g cashew, raw
70ml cold water
2 tbsp grape seed oil
1/4 tsp fenugreek
½ tsp apple cider vinegar
1 Meyer lemon, juiced
1 lemon, to serve
Recipe by Jo Barrett
Photography by Kristoffer Paulsen
1. Cut the king oyster mushrooms into quarters lengthways. Steam the mushroom for 6 minutes until just tender over a pot of boiling water or in a steam oven. Allow to cool completely.
2. In a blender, combine the cashews, water, fenugreek, apple cider vinegar, lemon juice and zest of the Meyer lemon and grapeseed oil. Blend until completely smooth. Season to taste with salt then set aside.
3. Heat the oil in a medium pot to 180ºC. In a bowl, combine both flours and baking powder. Slowly add water to the flours to create a thick batter, similar to pancake batter. To achieve the correct consistency place a finger into the batter and remove; the batter will coat your finger and slowly drip away.
4. Place the mushroom into the bowl, stir to evenly coat, then place the coated mushrooms into the hot oil piece by piece. Using a slotted spoon, turn the mushrooms to achieve an even golden colour. The mushrooms are ready once the bubbles slow, the mushrooms float and they are a golden colour. Remove the fried mushrooms from the oil, drain and season with salt on paper towel.
5. Serve the mushroom with the cashew cream and a wedge of lemon.