The mix is best when made a day ahead to allow the flavours to develop, which makes this dish a great go-to for entertaining.
- 2 tbsp ghee (clarified butter)
- 300 g mushrooms, coarsely chopped
- sea salt and freshly ground black pepper, for seasoning
- 2 garlic cloves, minced
- 60 ml (¼ cup) dry sherry
- 1 tsp finely grated lemon zest
- 1 tbsp lemon juice
- ⅓ cup Japanese or whole-egg mayonnaise
- 1 tbsp chopped chives
- pappadums and crispy fried shallots, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time overnight
Melt ghee in a heavy-based frying pan over high heat. Add mushroom, season with sea salt and freshly ground black pepper, and sauté for 3 minutes until mushroom is tender. Add garlic, sherry, lemon zest and juice, and cook until most of liquid has evaporated. Remove from heat and allow to cool.
When cool, finely dice mushroom mixture. Transfer to a bowl with mayonnaise and chives, season to taste and add more lemon juice, if needed. Mix well.
Transfer to an airtight container and refrigerate overnight to allow the flavours to develop.
Serve with crisp pappadums and top with fried shallots or other garnishes, as desired.