i love mushrooms and adapted from a recipe to use the ingredients i had it was better than the original!! (it rarely is)


  • 12 mushroom cups - need to be dome shaped not flat

  • 100 gr duck pate

  • 100 gr fine ground pork mince

  • 1/2 capsicum

  • 1/2 red onion

  • plain flour for dusting

  • light batter mix

  • oil for deep frying

  • dipping sauces

  • light soy with a splash of honey

  • rice wine vinegar

  • 1/2 clove garlic finely diced

  • 1/2 tpsn grated ginger

  • 1/2 small chilli finely diced


  • 1.

    Preheat your oil. de-stalk your mushrooms and peel if a little old, set aside. dice onion and capsicum finely and add to pate and pork mince and mix thoroughly. spoon the mixture into the mushroom cups filling the mushroom until flat topped. dust in the flour and dip in the batter and deep fry until golden brown.

  • 2.

    Serve hot with the 2 different dipping sauces on the side.


i haven't included the batter recipe as there is a great one available off the supermarket shelf and i use that but if you want to make it yourself just use a light batter mix.
don't overcrowd the pan when deep frying you will drop the temperature of the oil down too much and they will absorb too much oil.

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