serves
4
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Hunted And Gathered
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 5 large pine or portobello mushrooms
- 2 litres vegetable oil, for deep-frying
- lemon wedges, to serve
Beer Batter
- 1 cup (150 g) self-raising flour
- 1 bottle (375 ml) ice-cold beer
Aussie spice salt
- 2 tsp sea salt flakes
- ¼ tsp mountain pepper
- ¼ tsp ground wattleseed
- ¼ tsp ground kutjera (bush tomato)
- ¼ tsp ground aniseed myrtle
- ¼ tsp smoked paprika
- ½ tsp saltbush powder
Instructions
- For the beer batter, combine the flour and beer in a large bowl, whisking lightly to combine. Don't over-mix the batter. Retaining a few lumps is fine. Slice the mushrooms into thick strips around 1 cm wide.
- For the native ingredient salt, heat the salt in a frying pan and toast until hot. Pour over the remaining ingredients in a mortar and grind to a fine powder.
- Heat your oil in a large saucepan to 170˚C. Dip each piece of mushroom into the batter, and fry for around 3 minutes until golden brown. Drain on a wire rack.
- In a large bowl, toss the mushrooms with the native ingredient salt and serve with lemon wedges.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Hunted And Gathered
