Mushroom and Pecan Fritters

Guests dining at The Barn in 2024 enjoyed Executive Chef Cassidee Dabney's Mushroom and Pecan Fritters so much that we're letting you know how you can recreate the dish at home! Perfect for sharing, these fritters make a delicious appetizer for any occasion.

Mushroom and Pecan Fritters with Yogurt Sauce
Serves 6 (2 per serving)

Fritters

Ingredients:
1 Tablespoon rice bran or other neutral oil, plus extra for frying
1 large onion, diced
1 pound cremini or button mushrooms
1 Tablespoon thyme leaves
2 cloves garlic, smashed
7 ounces pecans (about 2 cups)
1 Tablespoon chopped fresh sage
1 Tablespoon liquid aminos
1 Tablespoon sherry vinegar
2 teaspoons fennel seed
1 teaspoon red pepper flakes
2 cups cooked jasmine rice
¼ teaspoon kosher salt
Freshly ground black pepper, to taste

To make:
Place the oil and onions in a large sauté pan, set over medium heat and cook, stirring occasionally, until the onions turn golden brown but not burnt, 20 to 30 minutes. Add the mushrooms, thyme leaves and garlic and cook until the mushrooms release all their liquid and become dry, 7 to 8 minutes. Add the pecans, sage, liquid aminos, vinegar, fennel and red pepper flakes and cook, stirring continually, for 3 to 4 minutes or until the pecans are toasted and the fennel is fragrant. Add the rice and salt, stir to combine and cook for another 2 minutes or until heated through. Taste and season with salt and pepper as desired.

Transfer the mixture to a food processor and pulse until coarsely chopped and no large pieces of pecan are visible, but not completely smooth. Transfer to a bowl and refrigerate until chilled.

Place 2 inches of the oil in a large saucepan or other deep pot, place over medium-high heat and bring to 335°F. Line a baking sheet with paper towels and set aside.

Shape the fritters into 2-inch patties. Gently place 2 to 3 patties at a time into the oil and fry 2 to 3 minutes or until deeply golden brown in color. Use a slotted spoon to transfer the patties to the prepared baking sheet to drain. Repeat with remaining fritters. Serve warm with a dollop of sauce.

Sauce

Ingredients:
1 cup full fat Greek yogurt
2 cloves garlic, grated

To make:
Place the yogurt and garlic in a small bowl and stir to combine.

Chef Cassidee's fritters aren't the only dish that left a lasting impression on guests in 2024. If you're wanting to recreate more flavors from The Barn in your own kitchen, check out the recipe for Sous Chef Kristin Hickman's Lemon Rosemary Dinner Rolls!