Ingredients:
300g mushrooms (wild mushrooms eg cauliflower fungus, ceps, boletes, hedgehog mushroom, chanterelles, oyster mushrooms) are best, but you can also use shop-bought
2 eggs
240ml sparkling water
240g cornflour
salt and freshly-ground black pepper, to taste
oil for deep frying
For the Sauce:
4 tbsp mayonnaise
2 tbsp hot creamed horseradish sauce
squeeze of lemon juice
a sprinkling of lemon-pepper
a sprinkling of onion powder
a sprinkling of garlic powder
salt and freshly-ground black pepper, to taste
Method:
Heat the oil in a deep fryer to 180°C then brush the mushrooms clean. Cut any large ones in half or slices and remove small ones whole.
In the meantime, beat the eggs in a bowl, beat in the sparkling water then whisk in the cornflour, a little at a time, until the mixture is smooth. Season with salt and black pepper, to taste.
Dip the mushrooms in the batter to coat then drop in the hot oil. Fry in batches, so as not to over-crowd he oil and cook for between 2 and 3 minutes, or until cooked through and golden brown on the outside. Remove with a slotted spoon, drain on kitchen paper then arrange on a serving plate and sprinkle with salt and black pepper.
Accompany with the dipping sauce (simply whisk together all the ingredients in a small bowl).
