500g white button mushrooms
Neutral oil for deep-frying
Fine sea salt
Handful fresh parsley, chopped
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
To make the
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.
Peel and dice the potatoes into 2 cm cubes.
Pre Cook the potatoes in a pot of boiling water
until just tender. Drain.
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.
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.
Toss the mushrooms and potatoes together with the
Pile onto plates and serve with plenty of spicy
sauce for dipping.
50ml Inverroche Classic Gin
150ml tonic water
Fill desired glass with ice and add 2-3 dried
chillies. Pour in the Inverroche Classic Gin and top with tonic.
The spicy flavors found in this dish are the
perfect complement to the herbaceous, dry flavors in an Inverroche G&T. The
fresh and cooling notes of the Inverroche provide a refreshing contrast to the
bold and powerful flavors emanating from the mushrooms bravas. The botanicals
in this gin lend themselves to be paired with this spicy dish.
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