Name: Parmesan-crumbed mushrooms with aioli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 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

Parmesan-crumbed mushrooms with aioli

Australian Gourmet Traveller recipe for parmesan-crumbed mushrooms with aioli.

Serves 6

Prep

10M

Cook

10M

Total

20M

Mushrooms are like sponges so make sure the oil is very hot before frying them or they’ll end up soggy.

Ingredients

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

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.