Buffalo Mushrooms with Blue Cheese Dip

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Mike makes Buffalo Mushrooms with Blue Cheese Dip, marinating oyster mushrooms in spiced buttermilk, coating them twice for extra crunch, then frying until golden. Toss in a buttery buffalo sauce with a touch of sugar and vinegar, then serve straight away with a creamy blue cheese dip made with sour cream, mayo, lemon and garlic. Perfect party snack for four.

Ingredients

Mushrooms

• 400g oyster mushrooms,
• 250ml buttermilk
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp cayenne pepper
• Sea salt and cracked black pepper
• 150g plain flour
• 50g cornflour
• 1 tsp baking powder
• 1 tsp garlic, chopped
• Oil for deep frying

Buffalo Sauce

• 60g unsalted butter
• 80ml hot sauce
• 1 tsp brown sugar
• 1 tsp white vinegar

Blue Cheese Dip

• 100g blue cheese, crumbled
• 100ml sour cream
• 50ml mayonnaise
• 1 tbsp lemon juice
• 1 garlic clove, peeled and chopped
• Sea salt and cracked black pepper

Method

1. In a bowl, mix the plain flour, cornflour, baking powder, a pinch of salt and a little extra paprika. Toss the mushrooms in the flour mixture until well coated.
2. In a separate bowl, whisk the buttermilk with smoked paprika, garlic powder, cayenne, chopped garlic, sea salt and black pepper. Add the mushrooms, mix to coat, cover and marinate for at least 30 minutes or up to 2 hours in the fridge. Then add the mushrooms back into the flour and coat, readying for frying.
3. For the buffalo sauce, melt the butter in a small saucepan over low heat, then stir in the hot sauce, brown sugar and vinegar until smooth. Keep warm.
4. For the dip, blend or stir together the blue cheese, sour cream, mayonnaise, lemon juice and garlic until smooth. Season with sea salt and cracked black pepper.
5. Heat oil in a deep pan to 180°C. Fry the mushrooms in batches for 3–4 minutes until golden and crisp. Drain on paper towel and season lightly with sea salt.
6. Toss the fried mushrooms in the warm buffalo sauce until evenly coated. Serve immediately with the blue cheese dip on the side.