Mushroom Bravas
A Spanish / Mexican potato dish served as a side with your meal.
Ingredients
- 500 g white button mushrooms
- 500 g potatoes
- Neutral oil for deep-frying
- Fine sea salt
- Handful fresh parsley, chopped
For the sauce:
- 1 tin italian crushed tomatoes
- 1 tsp sherry vinegar
- 1 tsp sugar
- 1 clove garlic, grated
- 1 tsp paprika
- 2 tsp Sriracha
Gin Pairing (Single Serving)
- 50ml Inverroche Classic Gin
- Dried Chillies
- 150ml Tonic Water
Instructions
To make the sauce:
- Place all the sauce ingredients in a small saucepan and bring to the boil. Allow to simmer for 15-20 minutes until the sauce thickens. Remove from the heat and set aside for serving.
To make the Mushroom Bravas:
- Peel and dice the potatoes into 2 cm cubes.Pre Cook the potatoes in a pot of boiling water until just tender. Drain.
- Heat neutral oil over medium-high heat until a thermometer reads 200°C. Transfer potatoes to oil in batches and cook, until golden brown. Using a slotted spoon, transfer potatoes onto paper towel and sprinkle with fine sea salt.
- Cut the button mushrooms into quarters and repeat the frying process until they are golden brown. Drain on paper towel and sprinkle with salt while still hot.
- Toss the mushrooms and potatoes together with the chopped parsley.Pile onto plates and serve with plenty of spicy sauce for dipping.
Gin Pairing Note:
- The spicy flavors found in this dish are the perfect complement to the herbaceous, dry flavors in an Inverroche G&T. The fresh and cooling notes of the Inverroche provide a refreshing contrast to the bold and powerful flavors emanating from the mushrooms bravas. The botanicals in this gin lend themselves to be paired with this spicy dish.