Mushrooms are like sponges so make sure the oil is very hot
before frying them or they'll end up soggy.
For deep-frying:vegetable oil150 gm(1 cup) seasoned plain flour3eggs250 ml(1 cup) milk140 gm(2 cups) fresh fine white breadcrumbs100 gmfinely grated parmesan800 gmlarge Swiss brown mushrooms (about 12), thickly slicedAioli2eggsJuiceof 1 lemon4garlic cloves, finely chopped250 ml(1 cup) each of extra-virgin olive oil and vegetable oil
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.
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.
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.