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To complete the series of the last 3 videos here is my recipe for the wild mushroom bhaji. It’s a generic recipe for the bhaji I use quite a bit and vary the spices however I see fit.

GeorgeFlavour Fred
I’ve used the girolles discussed in a previous video and a young & firm brown birch Bolete. Shop bought mushrooms are great and a variety brings great textures (Shredded oyster mushroom works incredibly well!) Video coming soon on that mushroom.


240g mushrooms (a variety is always nice, shop bought of totally fine and still great) – Girolles & Firm Brown Birch Bolete

250g gram flour

120g rye flour

150g vegan block / clarified butter

1tsp turmeric

2tsp cumin seeds

1/2 tsp fennel seeds

1 tsp ground ginger

5 roasted garlic cloves

2 large onions

Chilli (optional)

20ml sparkling water

Salt and pepper


I start by making a batter with mixing all of the spices and dry ingredients. Then adding in the wet ingredients …so the butter and sparkling water. Slice the onions and mushrooms, getting some different shapes and textures is great and mix together. If it’s a bit too thick add a splash more sparkling water to get the right consistency.

For the best results deep fry (180 degrees C) however I shallow fried here. Adding in a loose tablespoon of batter mix and being careful to not overcrowd the pan. It should be brown on all sides and cooked through using this method. Continue setting aside cooked bhaji’s on a mesh rack if possible and they will crisp up.


Author george

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