Lions Mane Mushroom Croquettes with Lime Aioli

In collaboration with www.dadcooks.co.nz

Ingredients

Serves 2 (6 croquettes)

For the Croquettes

150g Wainui Valley Mushrooms Lions Mane mushrooms

1 large egg

½ cup panko breadcrumbs

Large bunch of fresh coriander

1 teaspoon kosher salt (or ½ if you’re using another salt)

1 teaspoon freshly ground black pepper

½ cup canola oil

For the lime aioli

The great thing about this is you can cheat with the aioli, or you can make the real deal (see my quick blender aioli recipe below)

Cheats aioli

1/2 cup Heinz or Masterfoods Aioli

1 tablespoon crème fraiche

2 limes Zested and juiced

Pinch of salt

Home-made aioli

2/3 cup extra virgin olive oil

1 egg (I prefer room temperature)

1 teaspoon lemon Juice (a little more won’t hurt anyone)

4 cloves garlic (this gives it a big garlic kick if the cloves are decent)

Pinch of salt

Ground black pepper

Method

For the Croquettes

1.      Chop the mushrooms fairly finely but there must still be straggly bits as you want the croquettes to be rustic and the straggly bits caramelise nicely too.

2.      Chop the coriander finely

3.      In a large mixing bowl add the mushrooms, coriander, egg, breadcrumbs, salt, and pepper.

4.      Give the mushrooms a decent squeeze to mix with the egg and crumbs. There’s a fair amount of residual water in the mushrooms and releasing this moisture will help the mixture bind.

5.      Roll into ping pong ball (or slightly larger) size croquettes, squeezing to combine the mixture. You should have 6 croquettes. They tend to be quite difficult to shape, but persevere, it’s worth it!

6.      Heat enough olive oil in a pan to cover the base by about 1-2mm. Medium-high so that you don’t burn nor boil the croquettes. Test the oil by dropping a stray piece of mushy into the oil. It should sizzle but not spit.

7.      Fry the croquettes for 5 or so minutes turning on all sides, making sure they are golden brown

8.      Remove and place on paper towel to drain.

For the Cheats Aioli

1.      Zest and juice your limes

2.      Finely chop the zest

3.      Mix the aioli, Crème Fraiche, lime zest and juice in a small bowl

To make home made aioli

1.      Chop your garlic

2.      Add all ingredients into a vessel that just fits your blender. A masonry jar works well for mine. Because we’re emulsifying the ingredients it’s important to follow these steps carefully. By emulsifying we mean that the mixture will come together in a milky consistency at first.

3.      Place your stick blender right in the bottom of the jar and start to blend at high speed. Once the mixture emulsifies, move your blended slowly up and down and ensure you’ve blended everything in the jar. It should come together and thicken in about 10-15 seconds.

4.      Zest and juice your limes

5.      Finely chop zest

6.      Add lime and zest to aioli

7.      Check that you’re happy with the seasoning and add a squeeze of lime, salt, and pepper to your personal taste.

8.      This will last for around 5 days in your fridge. If you want a thicker aioli, make this a day in advance as it thickens in the fridge.

To plate

1.      On each plate, dollop 3 heaped teaspoons of aioli

2.      Place your croquettes on each dollop

3.      Finish with some chopped coriander and a squeeze of lemon or lime.

Prep Time

20 minutes

Cook Time

10 minutes

Total Time:

30 minutes