Parmesan-crumbed mushrooms with aioli
Mushrooms are like sponges so make sure the oil is very hot before frying them or they’ll end up soggy.
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Serves
6
Cooking Time
Prep time 10 mins, cook 10 mins
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For deep-frying:
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vegetable oil
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150 gm
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(1 cup) seasoned plain flour
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3
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eggs
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250 ml
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(1 cup) milk
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140 gm
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(2 cups) fresh fine white breadcrumbs
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100 gm
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finely grated parmesan
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800 gm
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large Swiss brown mushrooms (about 12), thickly sliced
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| Aioli |
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2
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eggs
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Juice
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of 1 lemon
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4
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garlic cloves, finely chopped
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250 ml
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(1 cup) each of extra-virgin olive oil and vegetable oil
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1
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For aioli, process eggs, juice and garlic in a food processor until light and frothy (1-2 minutes). With motor running, add oils in a thin steady stream until emulsified. Season to taste and refrigerate until required. Makes about 350ml.
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2
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Heat vegetable oil to 180C in a deep-fryer or a large deep-sided saucepan. Place flour in a bowl. Whisk eggs and milk together in a separate bowl, set aside. Combine breadcrumbs and parmesan in a separate bowl. Dust each mushroom slice in flour, then dip in eggwash, then coat in breadcrumbs.
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3
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Deep-fry mushrooms in batches (be careful; hot oil may spit), turning occasionally until golden (2-3 minutes). Remove, drain on absorbent paper, season to taste, serve hot with aioli.
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This recipe is from the April 2010 issue of Australian Gourmet Traveller.
Drink Suggestion Sparkling shiraz.
RECIPE Rodney Dunn
PHOTOGRAPHY Ben Dearnley
STYLING Vanessa Austin and Emma Knowles
DRINK SUGGESTION Max Allen