Deep-Fried Mushrooms with Tartare Sauce

Name: Deep-Fried Mushrooms with Tartare Sauce
Yield: Serves 6–8
Ingredients: Salt and freshly ground black pepper; 3 large egg yolks, + 2 egg whites; 3 large egg yolks, + 2 egg whites; Tartare Sauce; 6 oz/170 g plain flour; 2 tbsp oil (I use sunflower); Salt and freshly ground black pepper; 8 fl oz/225 ml milk; 2 tbsp oil (I use sunflower); Mushrooms; Shredded lettuce, to garnish; Oil for deep-frying

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

How many mushrooms you serve per person depends on how big the mushrooms are – if they are the huge flat ones, which are the nicest, I allow 2–3 per person. If they are the more usual small variety, then 5–6 per person. Simply wipe each mushroom and remove the stalk – there is no need to peel them.

Ingredients

Mushrooms
Oil for deep-frying
Shredded lettuce, to garnish
Tartare Sauce

Starter
Winter
Vegetarian

Method

To make the batter, whiz together in a liquidizer or food processor everything except the egg whites. A couple of hours before cooking, whisk the whites till stiff, with a large metal spoon, fold them quickly and thoroughly through the batter. Cover the bowl with clingfilm.

If you haven’t got a deep fryer, heat oil (again, I use sunflower) in a deep saucepan, to a depth of