Crispy Mushroom with Merchant Gourmet Cajun-Style Lentils

Preheat your oven to 180 degrees C.

Place the mushrooms onto a roasting tray then drizzle over the oil & sprinkle with salt & pepper.

Roast the mushrooms in your oven for 25 minutes.

Meanwhile, mix together the coating ingredients, in a shallow bowl.

Whisk together the batter ingredients in another bowl – adding enough water to make it a pancake batter style consistency.

Also, have a third bowl or plate for a little extra flour, to dust the mushrooms. This ensures the batter will stick to them.

When the mushrooms are cooked remove them from the oven to cool slightly.

When they are cool enough to handle, individually dip each mushroom first into the flour then the batter then into the cajun coating mixture, making sure they are coated all over evenly. Feel free to double dip them to get a thicker coating.

Once coated, place the fillets back onto the roasting tray. You can now bake them at this stage for 25 minutes to avoid frying them. Or even freeze them for a later date.

To make them extra crispy, preheat a large non-stick frying pan over a medium heat & add the frying oil. When the oil is hot (you can test by dropping in a bread crumb) add a couple of the coated mushrooms. Fry them on both sides for 3-4 minutes. When they’re golden & crisp, remove them from the oil & place them on to a plate lined with kitchen paper to soak up any excess oil.

Sprinkle over a little salt to keep them crisp until you’re ready to serve.

Serve the crispy mushrooms with your piping hot merchant gourmet cajun style lentils & red kidney beans, greens & corn on the cob.