Fried Enoki Mushrooms with Garlic Aioli

PAIRED WITH:  Flâneur Pinot Meunier

Step 1: For the aioli, cut the top 1/4 of the head of garlic off, drizzle oil and salt, wrap in foil and roast in 375* oven for about 45 minutes or until soft, caramelized, and fragrant

Step 2: While the garlic is roasting, combine the flour, cornstarch, baking soda and garlic powder in a bowl.

Step 3: Cut the mushrooms, leaving them intact at the base. You are looking for about 10 mushrooms per section.

Step 4: Beat the egg in a small bowl.

Step 5: Dredge the mushrooms lightly in the egg, and then in the flour mixture.

Step 6: Shallow fry in a neutral oil for about 2 minutes per side, or until browned and crispy.

Step 7: Remove from pan, place on paper towels and season immediately with salt, pepper, and sesame seeds.

Step 8: To finish the aioli, combine to roasted garlic once cooled with the rest of the ingredients in a bowl and whisk together until smooth and fully incorporated.

Step 9: Serve the mushrooms on a platter with roasted garlic aioli in a small bowl on side. Enjoy with Flâneur Wines Pinot Meunier