CRISPY, CRUNCHY BUTTON MUSHROOMS AND ROAST SWEET POTATO SALAD

By polloazul

Ingredients

• Roast Sweet Potato:
• 500 grm sweet potato, roughly diced to 3cm pieces
• 15 ml olive oil
• 2 garlic cloves, smashed
• 1 tsp sea salt flakes
• 1/2 tsp cracked black pepper
• Crispy Mushrooms:
• 30 grm Panko crumbs
• 30 grm dukkah*
• 1 tbsp sea salt flakes
• 1/2 tsp black cracked pepper
• 200 grm button mushrooms
• 20 grm flour
• 2 eggs, lightly whisked
• 300 ml-500ml canola oil for frying
• Lemon Vinaigrette:
• 2 tsp lemon juice
• 4 tsp extra virgin olive oil
• Pinch sea salt flakes
• Pinch cracked black pepper
• 100 grm Labne* and extra 30grm dukkah, 50grm rocket and 20grm coriander to serve

Details

Servings 4
Adapted from mymushrooms.com.au

Preparation

Step 1

Preheat the oven to 200˚C.

For the roast sweet potato, toss the diced sweet potato with the olive oil, garlic and salt and pepper and place on a baking tray. Roast in the oven for approximately 20mins or until golden and roasted.

For the crispy mushrooms, ground the dukkah to a fine crumb and combine with the Panko crumbs, salt and pepper. Tip on to a plate. Place the flour and eggs onto separate plates. Firstly, coat the mushrooms in the flour, then dip to coat in the egg wash and then crumb in the Panko mixture. Place onto a tray lined with baking paper. Repeat with remaining mushrooms.

To fry the mushrooms, pour enough canola oil into the wok to fill it 2 inches deep. Heat the oil to 175˚C.

In small batches of 5-6 mushrooms at a time, deep fry for 1-2mins or until golden and crispy. Drain on absorbent paper.

For the lemon vinaigrette, place all ingredients into a jar and shake to combine.

To serve, scatter rocket on serving platter, top with sweet potato and crispy mushrooms, drizzle with lemon vinaigrette, dollop a spoonful of labne on top and sprinkle with the dukkah.