Hot mushrooms

SERVES 4–6 AS A SIDE

Mushrooms. In my experience you either love ’em or hate ’em – there seems to be no in-between, no middle ground. Here’s a recipe that will get even the strongest of haters on board.

4 smallish field mushrooms (each about the size of your palm), stems trimmed

250 ml (1 cup) buttermilk

400 gm (22/3 cups) polenta Vegetable oil or lard, for deep-frying

White bread slices, to serve SPICED FLOUR

200 gm (1¼ cups) plain flour 1 tbsp dried oregano

1 tbsp dried sage

½ tsp white pepper

Pinch of salt flakes

CHILLI SAUCE 100 gm butter 1 tbsp apple-cider vinegar 1 tsp smoked paprika 1 tsp habanero powder

(see note)

1 For the spiced flour, combine all ingredients in a large bowl.

2 Add mushrooms to the bowl and toss to coat. Remove and set aside, then transfer excess flour to an airtight container and store for future use. Pour buttermilk into the bowl. 3 Add polenta to a separate large bowl. Dip each mushroom into the buttermilk then into the polenta so they’re completely covered. Place on a tray then refrigerate until chilled (1 hour).

4 To make the chilli sauce, melt butter in a small saucepan over low heat, stir in remaining ingredients and season with salt. Keep warm until needed.

5 When ready to cook, half-fill a heavy-based saucepan or deep-fryer with oil or melted lard and heat to 185ºC. Carefully lower the mushrooms into the hot fat and cook until golden, turning occasionally (3 minutes). Be careful as hot fat may spit. Remove and drain on absorbent paper. Season with salt flakes.

6 To serve, lay mushrooms on slices of white bread and pour over the warm sauce.

Note Habanero powder is available from spice stores, or online from herbies.com.au