If you are a vegan/ follow a plant based diet but miss that greasy, fatty unctuous taste of pork rinds/ flæskesvær/ pork scratchings then this is for you!
This actually came from having an utter disaster in the kitchen but it ended up surprising the hell out of me!
- 2-3 Portobello/ jumbo mushrooms, sliced medium thick
- 10g cornflour
- Vegetable oil, for frying
- salt & pepper
To to make couldn’t be easier!
Simply, take the mushrooms coat them with seasoned cornflour then pop them into a wok/ deep pan full of oil on a high heat.
This is the trick, leave them in for a tad longer than you should, but remember to turn them with some kitchen tongs.
When a bit saturated take out and place onto a layer of paper towel to drain off the oil. Season with some more salt.
The result is scary convincing, with that saturated oil taste mixed with the umami of the mushrooms is superb.
Enjoy with a cold beer!