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Parmesan-crumbed mushrooms with aioli

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

By Rodney Dunn
  • Serves 6
  • 10 mins preparation
  • 10 mins cooking
Parmesan-crumbed mushrooms with aioli
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.


  • 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
  • 2 eggs
  • Juice of 1 lemon
  • 4 garlic cloves, finely chopped
  • 250 ml (1 cup) each of extra-virgin olive oil and vegetable oil


  • 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