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Mascarpone

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.

You'll need

For deep-frying: vegetable oil 150 gm (1 cup) seasoned plain flour 3 eggs 250 ml (1 cup) milk 140 gm (2 cups) fresh fine white breadcrumbs 100 gm finely grated parmesan 800 gm large Swiss brown mushrooms (about 12), thickly sliced   Aioli 2 eggs Juice of 1 lemon 4 garlic cloves, finely chopped 250 ml (1 cup) each of extra-virgin olive oil and vegetable oil

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Sparkling shiraz.

Featured in

Apr 2010

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