Crispy Enoki Mushrooms with Roasted Vegetables
Vegan crispy enoki mushrooms on potatoes, fennel and baby onions roasted with garlic, herbs and white wine. A Montenegrin classic.
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Ingredients
- 500g new potatoes
- 2 large carrots
- 2 fennel roots
- 200g fresh tomatoes
- 200g baby onions
- 6 cloves garlic
- ½ bunch fresh rosemary
- ½ bunch fresh thyme
- 1 tbsp sugar
- 50g almonds
- 300ml white wine
- 3 sliced spring onions
- Olive oil
- Salt
- pepper
- 50g cornflour
- 50g plain flour
- 1 tsp paprika
- 6 small bunches enoki mushrooms (ends removed)
- Vegetable oil for frying
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