Parmesan-crumbed mushrooms with aioli

AT A GLANCE

  • Serves 6 people

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
  •  
  • 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
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.

Topics:

MODERN AUSTRALIAN, VEGETARIAN, PARMESAN, AUTUMN, MUSHROOMS, EGGS, SIDE DISH, DRINK SUGGESTION, MUSHROOMS

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN AND EMMA KNOWLES

Drinking Suggestion:

SPARKLING SHIRAZ. , suggested by MAX ALLEN

FEATURED IN

Apr 2010

Apr 2010

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