Ingredients for 4 people
- For the Fritters
- 500 g fresh shiitake mushrooms
- 180 ml water
- 180 g plain flour
- 20 ml De Nigris Bronze Label Balsamic Vinegar
- 250 g cornflakes
- Salt
- Pepper
- Extra Virgin Olive Oil spray
-
- For the Balsamic and Walnut Dip:
- 90 g shelled walnuts
- 70 ml single cream
- 20 ml Extra Virgin Olive Oil
- 20 ml De Nigris Bronze Label Balsamic Vinegar
For the recipe
Preheat the oven to 180 ºC.
Clean the mushrooms well with a brush and a damp cloth; and cut into thick slices, and season with salt and pepper.
Prepare the batter by placing the water and flour in a bowl with the balsamic vinegar and a pinch of salt and whisking until the mixture is smooth and lump free.
Crush the cornflakes with your hands and place them in a thick layer on a plate.
Dip the slices of mushroom first in the batter and then in the corn flakes, turning until they are evenly covered, then place them carefully on a baking sheet lined with baking paper. Spray with a little oil and bake in the oven for about 15 minutes.
Meanwhile, prepare the di. Blend the walnuts, cream, oil and De Nigris Bronze Label Balsamic Vinegar in a blender or food processor, until smooth and creamy. Serve the fritters hot, with a ramekin of the dipping sauce,
