RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 people

INGREDIENTS :

• 8 medium Portobello mushrooms, stems removed
• 2 cups plain flour
• 2Tb corn flour
• 1 free range egg
• 2 cups soda water
• 3 cups panko bread crumbs
• 2Tb sesame seeds
• Sunflower oil for frying
• Lemon wedges to serve

SLAW:

• 1Tb ZoOSh Free Rang
• Place all the slaw ingredients into a large bowl, season with a pinch of sea salt and set aside.
• Heat 1 cm of sunflower oil in a frying pan over a medium heat (170 degrees).
• Whisk the plain flour, corn flour, egg, soda water and a good pinch of sea salt into a large bowl until smooth.
• Mix the panko and sesame seeds together onto a flat tray.
• Dip the mushrooms into the batter, drain off any excess and then place into the panko crumb mixture and toss to coat.
• Cook the mushrooms, in batches for 2-3 minutes each side, or until crisp on the outside and cooked in the middle. Drain the mushrooms on kitchen towel.
• To serve, place the schnitzels onto a serving plate along with a pinch of sea salt. Add on the beetroot slaw and lemon wedges. Enjoy!