Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

There is some wonderful seasonal produce around the moment – avocados, feijoa, nashi pears, corn – so there are plenty of reasons to eat fresh local produce.

Like our knowledge about the Trans-Pacific Partnership, mushrooms are kept in the dark and fed manure. This fungi/vegetable is available year-round.

Mushrooms have been harvested in the wild for centuries. There is a percentage of the population who find eating fungus deplorable, while others are big fans. In New Zealand we concentrate only on a few species but in other parts of the world, particularly in Asian countries, there are many types used in everyday recipes.

This week I want to share a recipe for my pickled stuffed button mushroom I've developed during the years. You can use it unfilled or filled as a cold anti pasta item, or served with a savoury filling – as is the case with this week's dish. The mushrooms can be kept in the pickling liquid for several days refrigerated – and it's a great way to use up those mushrooms before they get to old.

Crispy Stuffed pickled mushrooms

Ingredients

Brine

2kg button mushrooms
1 cup brown sugar
¾ cup balsamic vinegar
¾ cup cider vinegar
3 cloves garlic, chopped
Salt and pepper

Filling

2 large Agria potatoes
(about 400-500g)
2 cloves garlic
¼ cup lemon juice
¼ cup olive oil
Salt and pepper
100-150g halloumi, finely diced
Crispy coating
2 cups panko crumbs
2 beaten eggs
1 cup milk
½ cup flour

Method

Detach the stalks from all the mushrooms, Place in a large, stainless steel pot with the brown sugar, vinegars, garlic and bring up to a gentle simmer for about 15 to 20 minutes. Remove from heat and allow to cool completely in the brine mix.

Meanwhile, boil the Agria potatoes whole. When cooked, while still warm, remove the skins and pass through a sieve or potato ricer.

Add garlic and whip with a wooden spoon, gradually adding lemon juice and olive oil to the mix a bit at a time. Lastly add halloumi, which should mostly melt when added.
Remove the mushrooms from the brine and pat dry with a paper towel. Season well with salt and pepper.

Place the potato mix in a piping bag, or plastic bag with a corner cut off, to fill the mushrooms one-by-one before the potato mixture sets. Chill to set the mushrooms. Dust with seasoned flour and pass through a mix of the beaten egg and milk, then the panko crumbs. Chill once more or you can freeze them if you want. Shallow fry in hot oil until golden brown and serve with some fresh relish, as starter or party snack.