even though i really like to eat meat and enjoy the amazing flavorssss i like to eat some vegetarian food to try and lower the calorie and fat intake i have per weekkk!
Found this amazing recipe from jamie oliver thnx to @miranpark88
- 4 sprigs fresh tarragon
- 2 sprigs fresh thyme
- 6 white peppercorns
- 2 cloves garlic, peeled and finely sliced
- 400 ml white wine vinegar
- 1 litre olive oil
- 100 g plain flour
- sea salt
- freshly ground black pepper
- zest of 1 lemon
- 4 large handfuls mixed mushrooms (porcini, field, girolles and morels)
- 1 small bunch fresh flat-leaf parsley
1) Start by making your posh, flavoured vinegar. Put the whole sprigs of tarragon and thyme, the peppercorns and garlic slices into a bottle, then top with the vinegar, making sure it completely covers all the herbs and spices. Allow the vinegar to steep for at least a few hours and, remember, the longer you leave it, the more delicious it will become. You can let it infuse for a couple of weeks to really push up the flavour and, as long as you strain the vinegar after this time and bottle it up, you can keep using it for a good few months.
2) Fill a deep pan with the olive oil and let it heat up over a medium heat. Meanwhile, put the flour on a large plate with a generous pinch of salt and pepper and the lemon zest. Cut or tear the mushrooms into uneven chunks, and sprinkle them with a bit of water to moisten them. Toss handfuls of the mushrooms in the seasoned flour until they are all lightly coated.
3) To test if the oil is hot enough, add a small piece of potato to the pan. Once it begins to sizzle and brown, the oil is ready. Deep-fry the mushrooms in batches – about a handful at a time - until they're golden brown. The cooking time will depend on the size of the mushrooms but it shouldn't take more than 3 or 4 minutes – just use your instincts. Remove from the oil using a slotted spoon and leave on kitchen paper to drain for a minute. Serve as soon as possible sprinkled with a pinch of salt, some posh vinegar and some roughly chopped parsley. Delicious!