This recipe, which we cooked the day of my visit to Cazador in Auckland, complements a pilsner. The richness of the mushroom is cut through with a beer with a decent hop flavour.
- Crack the eggs in a small bowl and whisk with a fork. Place porcini powder, mustard powder, herbs, salt, and breadcrumbs in a bowl and mix together well.
- Heat oil to a medium-high heat in a frying pan. Dip each mushroom piece into the egg mixture to coat, then into the breadcrumb mixture. Ensure it is well covered.
- Fry the mushroom chips in batches, cooking on one side and then carefully turning with tongs to fry the other side.
- Remove from the pan and place on a plate covered in paper towels. Serve immediately with a relish, chutney, or mayonnaise.