Wicklewoods Breaded Mushrooms Gluten Free Recipes

CRISPY BREADED GARLIC MUSHROOMS

Steps:

• Add the mayonnaise to a bowl. Stir in the garlic and the chopped chives.Leave in the fridge until you are ready to use it.
• Clean the mushrooms by using a vegetable brush or kitchen paper. Do not wash the mushrooms.Turn on the deep fat fryer to high.
• Place the flour in a small bowl.Whisk the eggs together in another small bowl.Place the breadcrumbs in another bowl and add ½ a teaspoon of garlic powder, ½ a teaspoon of dried parsley, ½ a teaspoon of fine sea salt and ¼ teaspoon of cracked black pepper. Use a fork to mix it all together.
• Start by dipping one mushroom in the flour, then dip it in the whisked egg. Finally, dip the mushroom in the breadcrumbs. Making sure the mushroom is completely covered in breadcrumbs.Place the mushroom on a plate then repeat with the rest of the mushrooms.
• Once the deep fat fryer is at the right temperature add 5 mushrooms to the basket then drop the basket into the fryer.Cook for 3 minutes or until the mushrooms are golden brown. Once cooked carefully transfer the mushrooms to a large plate lined with kitchen paper.Repeat until you have cooked all the mushrooms. Leave to cool slightly before serving with the garlic and chive mayo.

WICKLEWOOD'S SUGAR FREE AND GLUTEN FREE APRICOT SPONGE

Steps:

• Soak your dried apricots overnight in the 500ml of water.
• Preheat your oven to 180 deg C/ 350 deg F/gas mark four.
• Pour the apricots and water into a large saucepan and bring to the boil.
• Gently simmer for 10 minutes.
• Remove from the heat and liquidise.
• Beat butter, eggs and honey into the apricots.
• Sieve in the flour and mix well.
• Spoon into a greased cake tin and bake for 25-30 minutes.
• Remove from cake tin, transfer to a cooling rack and make frosting.
• In a large bowl, beat together the butter, vanilla and cream cheese.
• Add the sweetener a cup at a time and mix until blended.
• When the cake is thoroughly cooled, top with cream cheese frosting.

GLUTEN-FREE FRIED MUSHROOMS

Steps:

• Mix flour, cornstarch, and baking powder in a bowl.
• Add water to make a batter.
• Dip clean mushroom into batter letting excess batter drip off. (Ended up quartering the mushrooms part of the way through, which worked better.).
• Used kebab sticks to dip the whole mushrooms in the batter and then used a fork to dip and strain the quartered mushrooms. (luvmybge uses toothpicks.).
• After dipping into batter roll in hazelnut meal/flour that has been mixed with garlic salt to coat. (Garlic salt is to taste so fry one first to make sure you have the right amount before frying the others.).
• Fry in coconut oil until hazelnut meal/flour hardens. (Don't use coconut oil in a deep fryer as a fire could start.).

WICKLEWOOD'S CHICKEN AND MUSHROOM PANCAKE PILLOWS (GLUTEN FREE)

Steps:

• Preheat oven to 180c.
• In a frying pan, cook the mushrooms in the butter until soft.
• Add all remaining ingredients, except the pancakes.
• Mix well and place 2 tablespoon of the mixture in the centre of each pancake and roll up to enclose the filling.
• Arrange in a shallow baking dish, covering with any remaining chicken mixture.
• Bake for 15 mins, serve warm with salad or steamed vegetables.