Macadamia Crusted Mushrooms with Chipotle Mayo

Serves 4 as a snack

40 Medium


400g small button mushrooms
60g plain flour
1 tsp smoked paprika, plus 1/2 tsp extra
1 egg, whisked with a splash of milk
75g dried breadcrumbs
75g raw, unsalted macadamia nuts
1/2 tbsp sea salt flakes
Freshly cracked black pepper
2L Azalea Grapeseed Oil, to deep fry



1 egg yolk
250ml Azalea Grapeseed Oil
2 tsp white vinegar
1 chipotle in adobo, finely chopped, plus 1 tsp adobo extra



Preheat 2L Azalea Grapeseed Oil in a deep fryer or large saucepan to 200ºC.


To make chipotle mayo, add yolk to a large bowl. Whisk until creamy. Very, very slowly add half the oil, pouring in a very thin stream and constantly whisking at the same time.


Once you have added half the oil, whisk through one teaspoon of vinegar. Continue to add the remaining oil in a thin stream and constantly whisking until it is all incorporated. If needed, whisk through the remaining vinegar at the end. Add the chilli and adobo and stir through. Set aside.


Combine flour and paprika then toss mushrooms in the flour to coat, dusting off any excess.


To make the macadamia crumb, first roughly blitz the macadamia nuts in a small food processor. Add the breadcrumbs and process for a further 1-2 minutes or until the mixture resembles a fine breadcrumb.


Dip mushrooms into egg mixture to coat then roll in the macadamia crumb.


Deep fry mushrooms, 10 at a time, 2-3 minutes or until golden. You may need to give your deep-fryer basket a little shake as they cook, to ensure they are evenly cooked (they tend to float to the top and cook on one side only). Drain on paper towel.


Combine sea salt flakes, pepper and extra paprika in a small bowl. Sprinkle over mushrooms before serving with chipotle mayo.