Mushroom Karaage with Garlic Mayo
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 500 g mixed mushrooms (shiitake and chestnut)
- 2 tbsp soy sauce
- 80 g cornflour
- 500 ml vegetable oil
- 4 tbsp mayonnaise
- 1 garlic cloves
- 1 lemon
Method
- 1
Tear the larger mushrooms into bite-sized pieces, leaving smaller ones whole, and toss with the soy sauce.
- 2
Toss the mushrooms in the cornflour until evenly coated, shaking off the excess.
- 3
Heat the vegetable oil in a deep pan or wok to 180C (test with a cube of bread, which should turn golden in about 30 seconds).
- 4
Fry the mushrooms in batches for 2-3 minutes until crisp and golden. Drain on kitchen paper.
- 5
Crush the garlic and stir into the mayonnaise.
- 6
Pile the mushrooms onto a plate with lemon wedges and the garlic mayo for dipping.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.