Fried Enoki Mushrooms with Garlic Aioli
MUSHROOMS
- 1 package enoki mushrooms
- 1 egg (beaten)
- 100 grams all-purpose flour
- 100 grams cornstarch
- 1/2 teaspoon baking soda
- 1 tsp sesame seeds
- 1/2 tsp garlic powder
- Salt and pepper
AIOLI
- ¾ cup mayonnaise
- 1 tbsp of roasted garlic
- 2 ½ tablespoons lemon juice
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
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