Mushroom Fritters V

Mushrooms must be the most versatile of foods and almost every country include them in their cuisine in some form or other.

Although we can now eat cultivated mushrooms all year round I still think Autumn mushrooms taste the best, especially local field mushrooms (if you can get them).

Mushroom fritters can be eaten as a starter, an accompaniment to a main course or for a simple supper, with poached eggs (my personal favourite).

Ingredients

115g plain flour

Pinch of salt

75ml lukewarm water

30ml olive oil

1 egg white

225g large mushrooms

oil for frying

Method

Sift the flour and salt into a bowl. Make a well in the centre and pour in the olive oil. Mix to a smooth batter. Let it stand for an hour or two if you can. Just before using, fold in a stiffly beaten egg white.

Dip the mushrooms in the batter and fry in very hot oil until puffy and golden. Drain on kitchen paper.

Serve as a starter with Tartare sauce.