- Preheat the oven to 180°C.
- Place the mushrooms onto a baking tray. Drizzle with the vegetable oil and season with salt and black pepper.
- Roast for 25 minutes, then remove from the oven and leave to cool slightly.
- Meanwhile, combine the panko breadcrumbs, flour, Cajun spice, mixed herbs, sea salt and cracked black pepper in a shallow bowl.
- In a separate bowl, whisk together the flour, water and vegetable oil until you have a smooth batter with the consistency of pancake batter.
- Place a little extra flour into a third bowl or plate.
- Once the mushrooms are cool enough to handle, dust each one lightly in flour, dip into the batter and then coat thoroughly in the Cajun crumb mixture.
- For a thicker coating, repeat the batter and crumb stages.
- Return the coated mushrooms to the baking tray. At this point, you can bake them for 25 minutes instead of frying if preferred.
- Alternatively, heat the frying oil in a large frying pan over a medium heat.
- Fry the mushrooms in batches for 3–4 minutes per side until deeply golden and crisp.
- Transfer to kitchen paper and sprinkle lightly with salt.
- Heat the Merchant Gourmet Cajun-Style Lentils & Red Kidney Beans according to the packet instructions.
- Serve the crispy mushrooms with the lentils, corn on the cob and greens.
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