Mushroom Bravas Recipe

Have you made plans for the Easter weekend yet?

The long weekend is nearly here which means the family will be gathering for an Easter feast. For some a religious holiday, for other’s it’s just an occasion to spend more time with the extended family. However you decide to celebrate, there’s bound to be a lot of food and we’re here to help highlighting a few delicious meals that are perfect to snack on or something for in-between.

• Mushroom Bravas
• Mushroom Biltong
• Baby Button Mushroom Stuffed Avocados

Mushroom Bravas Recipe

Ingredients:

• 500g white button mushrooms
• 500g potatoes
• Neutral oil for deep-frying
• Fine sea salt
• Handful fresh parsley, chopped

For the sauce:

• 1 x 400g tin italian crushed tomatoes
• 1 tsp sherry vinegar
• 1 tsp sugar
• 1 clove garlic, grated
• 1 tsp paprika
• 1-2 tsp Sriracha

Method:

To make the sauce:
Place all the sauce ingredients in a small saucepan and bring to the boil. Allow to simmer for 15-20 minutes until the sauce thickens. Remove from the heat and set aside for serving.

1. Peel and dice the potatoes into 2 cm cubes.
2. Pre Cook the potatoes in a pot of boiling water until just tender. Drain.
3. Heat neutral oil over medium-high heat until a thermometer reads 200°C. Transfer potatoes to oil in batches and cook, until golden brown. Using a slotted spoon, transfer potatoes onto paper towel and sprinkle with fine sea salt.
4. Cut the button mushrooms into quarters and repeat the frying process until they are golden brown. Drain on paper towel and sprinkle with salt while still hot.
5. Toss the mushrooms and potatoes together with the chopped parsley.
6. Pile onto plates and serve with plenty of spicy sauce for dipping.

Gin Pairing:

• 50ml Inverroche Classic Gin
• Dried Chillies
• 150ml tonic water

Fill desired glass with ice and add 2-3 dried chillies. Pour in the Inverroche Classic Gin and top with tonic.