Wicklewoods Breaded Mushrooms Gluten Free Food

CRISPY BREADED GARLIC MUSHROOMS

Steps:

• Add the mayonnaise to a bowl. Stir in the garlic and the chopped chives.Leave in the fridge until you are ready to use it.
• Clean the mushrooms by using a vegetable brush or kitchen paper. Do not wash the mushrooms.Turn on the deep fat fryer to high.
• Place the flour in a small bowl.Whisk the eggs together in another small bowl.Place the breadcrumbs in another bowl and add ½ a teaspoon of garlic powder, ½ a teaspoon of dried parsley, ½ a teaspoon of fine sea salt and ¼ teaspoon of cracked black pepper. Use a fork to mix it all together.
• Start by dipping one mushroom in the flour, then dip it in the whisked egg. Finally, dip the mushroom in the breadcrumbs. Making sure the mushroom is completely covered in breadcrumbs.Place the mushroom on a plate then repeat with the rest of the mushrooms.
• Once the deep fat fryer is at the right temperature add 5 mushrooms to the basket then drop the basket into the fryer.Cook for 3 minutes or until the mushrooms are golden brown. Once cooked carefully transfer the mushrooms to a large plate lined with kitchen paper.Repeat until you have cooked all the mushrooms. Leave to cool slightly before serving with the garlic and chive mayo.

WICKLEWOOD'S BREADED MUSHROOMS (GLUTEN FREE)

Steps:

• In a large bowl mix flour, baking powder and salt. Add water and mix until a smooth batter has formed.
• With a dry paper towel, gently wipe the mushrooms to clean off any debris.
• Dip mushrooms into the batter and coat evenly, allowing any excess batter to drip off.
• Roll the mushrooms in breadcrumbs until coated thoroughly.
• Repeat until all mushrooms are coated.
• Heat oil to 365 degrees. Deep fry mushrooms in batches until golden brown. Drain on paper towels.

WICKLEWOOD'S WELSH MUSHROOMS

Steps:

• Heat half the oil in a pan and gently cook the onions over a low heat for 40-45 mins stirring frequently until they are soft and caramelised.
• Preheat the oven to 180c.
• Removes the stalks from the mushrooms and chop them finely,.
• Trim and peel the mushrooms and place them in a baking dish sprinkle the chopped stalks into the centre of the prepared mushrooms, season well.
• Mix together the garlic with the remaining oil.
• Brush the mushrooms with the garlic oil and top with a dot of butter.
• Bake in the preheated oven for 10-12 mins.
• Meanwhile, mix the cheese, egg and mustard together in a bowl.
• Remove the mushrooms from the oven and preheat the grill to its highest setting.
• Divide 2/3 of the onions between the mushrooms.
• Spoon the rarebit mixture over the onions and top with the remaining onions.
• Place the mushrooms under the hot grill until the cheese bubbles and turns golden brown.

WICKLEWOOD'S GINGER NUT BISCUITS (GLUTEN FREE)

Steps:

• Preheat the oven to 160°.
• Cream the butter and both sugars together until soft.
• Mix the eggs, molasses and cider vinegar together.
• Add to the creamed butter and sugar and blend well.
• Sieve the flour, spices, xanthan gum, and baking soda into the butter and molasses mixture and stir until the flour is just incorporated. ( do not over mix).
• With a teaspoon an a very clean finger, evenly place a heaped teaspoon full of the mixture on a lined baking sheet, approximately 1 inch apart.
• Flatten the dough slightly by gently patting with a palette knife dipped in water.
• Dredge the biscuits with a very light dusting of granulated sugar(Optional).
• Bake for 15 mins, they will still appear soft, but they do crisp up when completely cool.
• Leave to cool slightly before transferring to a cooling rack to cool .

WICKLEWOOD'S CHICKEN AND MUSHROOM PANCAKE PILLOWS (GLUTEN FREE)

Steps:

• Preheat oven to 180c.
• In a frying pan, cook the mushrooms in the butter until soft.
• Add all remaining ingredients, except the pancakes.
• Mix well and place 2 tablespoon of the mixture in the centre of each pancake and roll up to enclose the filling.
• Arrange in a shallow baking dish, covering with any remaining chicken mixture.
• Bake for 15 mins, serve warm with salad or steamed vegetables.

GLUTEN-FREE FRIED MUSHROOMS

Steps:

• Mix flour, cornstarch, and baking powder in a bowl.
• Add water to make a batter.
• Dip clean mushroom into batter letting excess batter drip off. (Ended up quartering the mushrooms part of the way through, which worked better.).
• Used kebab sticks to dip the whole mushrooms in the batter and then used a fork to dip and strain the quartered mushrooms. (luvmybge uses toothpicks.).
• After dipping into batter roll in hazelnut meal/flour that has been mixed with garlic salt to coat. (Garlic salt is to taste so fry one first to make sure you have the right amount before frying the others.).
• Fry in coconut oil until hazelnut meal/flour hardens. (Don't use coconut oil in a deep fryer as a fire could start.).