Mushrooms are like sponges so make sure the oil is very hot before frying them or they’ll end up soggy.
Ingredients
Aioli
Method
Main
1.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.
2.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.
3.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.
Drink Suggestion: Sparkling shiraz. Drink suggestion by Max Allen
Notes