Confit Mushrooms
4 Field mushrooms (large), stalk removed (Produce)
1L Vegetable oil (Aisle 5)
Salt to taste (Aisle 10)
1 Cup Plain Flour (Aisle 10)
2 Eggs whisked (Produce)
2 Cups Panko Crumbs (Aisle 10)
Other Ingredients
4 Burger buns, lightly toasted (Bakery)
1 92g packet Medium Hot Golden Curry (Aisle 10)
300ml of Water
80g Kewpie Mayo (Aisle 8)
120g White or Green cabbage, finely shaved (Produce)
8g Coriander picked (Produce)
8g Spring onion, finely sliced (Produce)
120g Acide Cucumber pickles (Deli)
Method
Confit Mushrooms
- Preheat oven to 140 degrees.
- Place mushrooms top down in a deep tray, pour the oil over mushrooms until just covered, season with salt.
- Place a sheet of baking paper on top, followed by a double layer of aluminium foil sealed tightly around the edges.
- Cook for 1.5-2 hours or until tender.
- Allow to cool in the oil.
- Once cool, remove from the oil and pat dry with a paper towel.
- Coat in the plain flour, followed by egg and finally panko crumbs, set aside until ready to fry.
Cooking Instructions
- Heat canola oil until it reaches 160 degrees, check using a probe thermometer.
- Place the crumbed mushrooms into the oil, fry for 3-4 minutes or until golden.
- Meanwhile, bring 300 ml of water to the boil, add the golden curry packet mix, whisk until the cubes have dissolved and the mixture is smooth, and set aside.
- Remove mushrooms from the oil, drain on absorbent paper, and season with salt.
Building Instructions
- Spread kewpie mayo on top and bottom bun, mix cabbage, spring onion and coriander, place on bottom bun.
- Place crumbed mushroom on top of the cabbage mix, followed by 2-3 tbsps of the golden curry. Finish with cucumber pickles and the top bun.
