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- 10g dried porcini mushrooms soaked in ½ cup of boiling water (Optional)
- 1 tblsp butter
- 1 tblsp olive oil
- 400g portabello or button mushrooms, sliced thinly
- 2 cloves of garlic, minced or finely chopped
- 1 tblsp fresh thyme, chopped
- 2 tblsp chopped parsley
- Salt and pepper
- ½ cup milk if you are not using the porcini mushrooms then make this 1 cup of milk
- 2 eggs
- ¼ cup grated parmesan cheese
- Zest of ½ orange
- 1 ⅓ cups self raising flour
- ¼ cup olive oil
- Salt and pepper
1. If you are using the porcini mushrooms, drain off the liquid keeping it aside and chop the softened mushrooms.
2. Heat a large fry pan over a moderate temperature and add in the butter and the olive oil. Sauté off the sliced mushrooms for about 5 minutes until softened and most of the liquid has been cooked out. Stir in the chopped porcini, the garlic, thyme and parsley and cook for a further minute. Set aside the mushroom mix to cool.
3. In a separate bowl combine the reserved mushroom liquid if using and the ½ cup of milk, alternately just use the 1 cup of milk. Whisk in the eggs, grated parmesan and the orange zest, season with a little salt and pepper.
4. Toss the flour with the cooked mushrooms so that all the mushrooms are covered, then gradually stir in the milk and egg mixture until a thick batter is reached.
5. Clean out the same fry pan you used to cook the mushrooms and add in the oil, heat it over a moderate temperature.
6. Place spoonfuls of the mushroom batter into the pan, cook for 2 minutes on each side until golden. Enjoy hot or at room temperature with your favourite topping.
I love these little fritters , they are great as morning tea served with mascarpone, baby spinach and onion jam. They keep well in the fridge covered with plastic for up to three days. Re heat them by covering them with foil and warming in a moderate oven or in for 30 seconds to a minute in the microwave depending on the size of the fritter.