- 500ml/18fl oz vegetable oil
- 1 Portobello mushroom
- 100g/3½oz flour, seasoned with salt and freshly ground black pepper
- 2 free-range eggs, lightly beaten
- 100g/3½oz breadcrumbs
- 1 tbsp olive oil
- 25g/1oz butter
- 2 cloves of garlic finely sliced
- 50ml/2fl oz white wine
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- Heat the vegetable oil in a deep, heavy-bottomed saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended!)
- For the mushroom, dredge the Portobello mushroom in the flour to completely cover, then pat off any excess.
- Dip the mushroom into the egg, until coated all over, then roll in the breadcrumbs.
- Carefully place the mushroom into the hot oil and deep-fry for 3-4 minutes, until golden and crisp. Carefully remove with a slotted spoon and drain on kitchen towels.
- To make the sauce, melt the butter with the olive oil in a frying pan over a medium heat. Add the garlic and cook for one minute.
- Add the white wine and boil to reduce the liquid by half.
- Add the double cream and simmer to reduce by half again.
- To serve, place the mushroom in the centre of a warm plate and drizzle the sauce around.