Kentucky fried mushroom burger

I confess I have a soft spot for takeaways and fast-food burgers. But I try to avoid eating processed ingredients, so I’ve often found myself in a quandary. My answer is to create delicious, seasonal alternatives at home. I think this whole trend is now called “fakeaways”, but I call it eating with a conscience. Every so often, one of my fast-food substitutes becomes more than just an imitation, and this recipe is a case in point. I’m glad to share my secret 11-spice mix in the hope that you enjoy it as much as I do.

INGREDIENTS

• 12 oyster mushrooms
• 2 tbsp plain flour
• 2 eggs, beaten
• Vegetable oil, for deep-frying
• 2 brioche buns, halved and toasted
• Barbecue sauce, pickled onions, samphire, and truffle, to serve
• 2 rosemary skewers

For the spiced crumb

• 2 tbsp paprika
• 1 tbsp ground white pepper
• 1 tsp ground ginger
• 1 tsp ground black pepper
• 1 tsp dried mustard
• 1 tsp garlic powder
• ½ tsp dried thyme
• ½ tsp oregano
• ½ tsp celery salt
• ½ tsp grated nutmeg
• 50g (1¾oz) panko breadcrumbs

Start by combining the 11 spices with the panko breadcrumbs in a large bowl. I use breadcrumbs to coat rather than plain flour because I like the crunchy contrast with soft, meaty mushroom.

Pane the mushrooms by dipping them in the plain flour, then the beaten eggs, and finally the spiced crumb. Repeat if you want a thicker layer of crispy coating on the mushrooms.

Deep-fry a few coated mushrooms at a time in hot oil at 190°C (375°F) for 4–5 minutes until golden and crispy. Don’t crowd the pan to maintain a high temperature. Remove from the oil with a slotted spoon and drain on kitchen paper, then keep warm in the oven at 130°C (110°C fan/250°F/Gas ½) while you fry the next batch.

Serve in toasted brioche buns with barbecue sauce, pickled onions, samphire, and slices of truffle. Skewer each burger together with a woody sprig of rosemary.