26 Apr Mushroom Bravas
- 500g white button mushrooms
- 500g potatoes
- Neutral oil for deep-frying
- Fine sea salt
- Handful fresh parsley, chopped
For the sauce:
- 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 sauce:
- 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 chopped parsley.
- Pile onto plates and serve with plenty of spicy sauce for dipping.
- 50ml Inverroche Classic Gin
- Dried Chillies
- 150ml tonic water
- Fill desired glass with ice and add 2-3 dried chillies. Pour in the Inverroche Classic Gin and top with tonic.
Gin Pairing Note:
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.
This recipe was sponsored by SAMFA