I liked them so much the left overs were consumed cold, straight from the fridge.
There's much more than just great flavour lurking inside the smooth white exterior of a mushroom. The list of mushroom benefits is so long and impressive I could almost imagine it includes world peace. There's the ability to reduce the risk of certain cancers and cardiovascular disease, to improve immune function and protect people against dementia. More on the plus side for mushrooms - they provide 20 per cent of daily needs for B vitamins, they are packed with essential nutrients, full of powerful antioxidants, low in kilojoules, virtually fat free and super low GI.
I've written more about mushrooms here
Mushroom and herb fitters
Cooking: 30 minutes
2 tbs olive oil
400g button mushrooms, sliced
11/3 cups self-raising flour, sifted
1 cup milk
2 eggs, lightly beaten
1 bunch chives, thinly sliced
1/3 cup flat leaf parsley leaves, finely chopped
extra light olive oil, for shallow frying
Tzatziki dip, to serve
Combine flour and salt and pepper in a large bowl. Whisk the milk and eggs in a jug with a fork until well combined. Pour into the flour mixture and stir gently until smooth. Add mushrooms, chives and parsley. Stir gently to combine.
Add enough oil to a large non-stick frying pan to cover the base. Heat over medium heat until hot. Drop heaped spoonfulls of mixture into pan. Cook for 2-3 minutes or until bubbles appear on the top surface. Turn fritters over carefully and cook a further 2-3 minutes or until golden and cooked through. Transfer to a plate, cover cover with a clean tea-towel to keep warm while cooking the remaining fritters.
Serve at room temperature topped with a dollop of tzatziki dip.
Note: Tzatziki dip is a yoghurt and cucumber dip found in the fridge section of the supermarket.
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Disclaimer: Ed+bK was given the ingredients to make these fritters by the Mushroom Growers Association.