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

Mushroom Nuggets with Balsamic and Walnut Dipping​_denigris_recipes

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 coveredthen 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.

Meanwhileprepare the di. Blend  the walnutscream, 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