Ingredients

• 100g/3½oz mushrooms
• 100g/3½oz plain flour
• seasoned with salt and freshly ground black pepper
• 2 free-range eggs
• beaten
• 100g/3½oz breadcrumbs
• 500ml/18fl oz vegetable oil
• 200g/7oz Greek yoghurt
• ½ tsp dried chilli flakes
• 1 clove garlic
• 25g/1oz mixed herbs (basil
• parsley
• coriander
• chervil
• chives)
• salt and freshly ground black pepper

Directions

• Toss the mushrooms in the flour
• coat them in egg
• then coat in breadcrumbs.
• Heat the oil in a deep
• heavy-bottomed pan. It is ready when a breadcrumb that is dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended!)
• Deep fry the mushrooms until golden. Carefully remove with a slotted spoon and drain on kitchen towels.
• To make the dip
• place all the ingredients into a food processor
• season with salt and freshly ground black pepper and mix until smooth.
• Serve the mushrooms on a plate with the dip in a small bowl.