Crispy Portobello Mushroom with Sunflower Kohlrabi Salad and Grilled Peaches

Time for some deep frying again, it's tricky to get the temperature of 175°C/350°F right so use a thermometer.

Also you don't wash mushrooms or they loose their delicate taste and need a higher temperature to fry, just brushing or patting them with a paper towel is enough.

Serves 2

⏱ 70 minutes

Sunflower Kohlrabi Salad

• 15 g sunflower seeds
• 3 T water
• ½ medium kohlrabi, ~ 125 g
• 1 small carrot
• 1 T olive oil
• ½ lemon
• ⅛ small red chili
• 1 T walnuts
• 8 basil leaves
• ¼ t fine sea salt

Put the sunflower seeds in a high performance blender, add the water and blend. It is not much so I used the dry container.

Let sit for about 10 minutes and peel meanwhile the carrot and the kohlrabi half. Remove the stem and the seeds from the chili and cut of ⅛.

Julienne the kohlrabi and the carrot and set aside.

Add basil leaves, piece of chili, olive oil, walnuts and seasalt, squeeze the lemon in the contsiner through your fingers and catch the seeds.

Blend till smooth.

Mix with the kohlrabi-carrot slaw.

Portobello Mushrooms

• 30 g flour
• 1 t salt
• ½ t paprika powder
• 1 T cornflour
• ⅛ t baking powder
• 120 ml water
• 20 g cornmeal
• peanut oil for deep frying
• 2 portobello mushrooms

Prepare three bowls, kinda like the three seashells in Demolition Man. (Just kidding, probably shouldn't do toilet jokes in a recipe :))

In the first one wisk 10 g of the flour, ½ t of the salt and the paprika powder.

In the second one add the remaining 20 g of flour, cornstarch, baking powder and remaining salt. Slowly wisk the water under.

In the last one put the cornmeal.

Line a plate with paper towels.
Fill a pot with about 5cm/2in peanut oil and heat to 175°C/350°F.

You can cut of the stems of the portobellos or leave them.
Dip one portobello at a time first in the flour-spice mixture shaking off the excess, then in the second bowl, dripping off what is too much.

If you do the bottom, don't soak them in the fluid, just a little on the outside is enough, or you will probably get a lot of oil squirting when turning them in the hot oil.

Finally roll the shrooms in the cornmeal.

Slowly add the mushrooms to the hot oil and fry from all sides until golden brown, for about 6 minutes, be careful when turning them and drain on the paper towels when finished.

Chickpeas

• 25 g canned chickpeas
• ⅛ t fine sea salt
• ⅛ t paprika powder

In a pan on medium heat add chickpeas salt and paprika. stir constantly for about 5 minutes til the legumes get crunchy.

Finishing and Serving

• ½ peach
• 85 g cowberry relish

Preheat a grill pan on high.
Cut the peach half in four slices and put them on the grill for about 6 minutes.

Turn the slices midways and check for nice grill marks.

Spread the slaw on the plates with a fork, top with portobello mushroom, arrange chickpeas and peach slices, serve with the cowberry relish.

Bon appétit,
Miron

@heart-to-heart has put in a lot of work to build a vegan community, check out her #veganwednesday initiative.