Oyster Mushroom Fritters served with Lemon and Thyme Aioli



Fritter Ingredients:

20g dried oyster mushrooms

2 eggs

1 spring onion

2 tbsp rice flour




Aioli Ingredients:

2 egg yolks

½ tbsp dijon mustard

300ml light olive oil

10ml white wine vinegar

3 cloves roasted garlic

Zest of 1 lemon

1 tbsp finely chopped thyme

Salt & Pepper


Rehydrate the mushrooms by pouring boiling water over them and allowing them to soak for about 20 minutes. To make the dressing: squish the roasted garlic into a paste and put into a bowl with the egg yolks, add the mustard and white wine vinegar. Drizzle in the olive oil in a slow steady stream whilst whisking continuously until it is all added and the aioli is thickened. Add the thyme and lemon zest and season with salt and pepper to taste. Drain the water off the mushrooms. Finely slice the mushrooms and spring onion. Whisk the eggs in a bowl and add the mushrooms, spring onion and rice flour. Heat a pan on moderate heat, add a drizzle of olive oil. Place spoonfuls of the fritter mix in the pan and cook until light golden brown before turning and cooking on the other side. Repeat until all of the batter is cooked. Serve with the aioli

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