Crispy coated mushrooms with green dip and slaw

A delightful vegetarian dish featuring crispy fried mushrooms, a flavourful green dip, and a tangy autumnal slaw

By Mary McCartney
From Saturday Kitchen

Ingredients

For the Crispy Mushrooms

• Portobello mushrooms, sliced into 1cm/½in strips: 4 large
• Vegan Worcestershire sauce: 3 tbsp
• Cornflour: 100g/3½oz
• Plain flour: 100g/3½oz
• Garlic powder: 1 tbsp
• Onion powder: 2 tbsp
• Sweet paprika: 2 tbsp
• Dried mixed herbs: 2 tsp
• Dried red chilli flakes (optional): ½ tsp
• Unsweetened plain plant-based yoghurt: 120ml/4fl oz
• Ice-cold sparkling water: 120ml/4fl oz
• Lemon, zest only: from 1
• Vegetable oil (for frying): as needed
• Sea salt: to taste

For the Green Dip

• Unsweetened plant-based coconut yoghurt: 250g/9oz
• Lemon, juice only: from 1
• Garlic clove, crushed: 1
• Fresh parsley leaves: 25g/1oz
• Fresh mint leaves: 10g/⅓oz
• Tahini: 1½ tbsp
• Pinch sea salt: to taste

For the Tangy Autumnal Slaw

• Celeriac, peeled and grated: ¼
• Red cabbage, thinly sliced: ¼
• Green cabbage, thinly sliced: ¼
• Medium carrot, peeled and grated: 1
• Fresh parsley, finely chopped: 2 tbsp
• Caraway seeds: 1 tsp
• Apple cider vinegar: 3 tbsp
• Olive oil: 4 tbsp
• Small squeeze lemon juice: to taste
• Dijon mustard: 1 tsp
• Tamari or soy sauce: 1 tsp
• Pinch sea salt: to taste

Method

Step 1: Prepare the Crispy Mushrooms

1. Toss mushroom strips with Worcestershire sauce in a bowl.
2. Mix dry ingredients (cornflour, flour, spices, herbs, salt) in one bowl.
3. Mix wet ingredients (yoghurt, sparkling water, lemon zest) in another bowl.
4. Triple-coat the mushrooms: flour mix, then yoghurt mix, then flour mix again.

Step 2: Fry the Mushrooms

1. Heat about 8cm of vegetable oil in a wok or saucepan.
2. Fry mushrooms in small batches for 3 minutes on each side until golden and crispy.
3. Drain on paper towel-lined baking tray.

Step 3: Make the Green Dip

1. Blend all dip ingredients in a food processor until smooth.
2. Pour into a serving bowl or container and chill.

Step 4: Prepare the Autumnal Slaw

1. Mix celeriac, red cabbage, green cabbage, carrot, parsley, and caraway seeds in a large bowl.
2. Prepare the dressing separately.
3. Drizzle dressing over vegetables and toss gently to coat.

Step 5: Serve

1. Arrange fried mushrooms on a serving plate.
2. Place slaw alongside the mushrooms.
3. Serve the green dip in a small bowl on the side.