Cooking with Lounge | Stuffed mushroom

Serves 2-3

Cheese and Olive-filled Crumb-fried Mushrooms

300g button mushrooms

20g grated cheese (any variety)

5-6 black olives, finely chopped

3 tbsp cornflour

1 tsp lemon juice

Salt and pepper to taste

Bread crumbs to roll

Vegetable oil to deep-fry

Cherry tomatoes (as many as mushrooms)

A sprig of basil to garnish

A box of toothpicks

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Method

Mix the grated cheese and olives, and season with salt and pepper to make the stuffing. Remove the stems from the mushroom and stuff them with the cheese mixture. Keep aside.

Mix the cornflour, lemon juice, salt and pepper with a little water to make a thickish batter. Pour it over the stuffed mushrooms to coat them evenly. Next, roll the mushrooms in bread crumbs.

Heat oil in a big pan on high flame. When the oil is smoking hot, turn down the heat and put in the mushrooms. Fry till golden brown.

To serve, slice the fried mushrooms into halves. Skewer a cherry tomato on a toothpick and then skewer two halves of a mushroom. Garnish the skewers with a few leaves of basil. Serve hot with a spicy tomato salsa.

amrita.r@livemint.com