Crispy Crumbed Mushrooms (Breaded mushrooms)

Want a tasty way to make mushrooms more fun? Look no further than these crispy, crunchy crumbed mushrooms! With an ultra-crisp coating and addictive crunch, one bite will have you hooked like a mushroom to a log!

📝 Ingredients

• 400 grams button mushrooms
• 140 grams all purpose flour
• 3 eggs
• 3 tablespoons mayonnaise
• 150 grams panko bread crumbs
• 1 teaspoon salt and extra for sprinkling
• few good grinds of black pepper
• 4 teaspoons dried parsley
• 2 teaspoons garlic powder (optional)
• oil for deep frying
• 100 grams mayonnaise
• 40 grams sweet chilli sauce

👨‍🍳 Instructions

1. 1--- Preparing all the elements ---
2. 2Wipe the mushrooms clean with some kitchen paper or a clean towel. Be sure to dry them thoroughly, you don't want any moisture on the mushrooms.
3. 3Measure out the flour and place it in a wide, shallow bowl. This will be used to dredge the mushrooms in.
4. 4Crack the eggs into a second shallow bowl and whisk them together with the mayonnaise until fully combined. This egg wash will help the breadcrumbs stick to the mushrooms.
5. 5In a third wide, shallow bowl, combine the panko breadcrumbs, salt, ground black pepper, dried parsley, and garlic powder if using. Mix together well. This is your breadcrumb coating mixture.
6. 6Prepare a large plate by lining it with a double layer of kitchen paper or paper towels. This will be used to drain any excess oil after frying.
7. 7Pour vegetable oil into a heavy-based saucepan or skillet to a depth of about 2 inches (5cm).
8. 8Line the bowls up to the left of the stove with, from left to right: The mushrooms, the flour, the egg, the panko crumbs and lastly a clean plate. On the other side of the stove, the plate with kitchen paper.
9. 9--- To make the crumbed mushrooms ---
10. 10Working in batches of 4-5 mushrooms at a time, dredge the mushrooms thoroughly in the flour, coating all surfaces. Shake off any excess.
11. 11Next, dip the floured mushrooms in the egg wash using two forks to turn and coat well. Allow any excess egg to drip back into the bowl.
12. 12Finally, place the egg-washed mushrooms into the breadcrumb mixture, pressing gently to evenly coat in crumbs.
13. 13Transfer the breaded mushrooms to a clean plate and repeat with the remaining mushrooms.
14. 14Once all mushrooms have been breaded, place them in the fridge for 10 minutes. This helps the coating adhere better.
15. 15Heat the oil over medium heat. To test the oil for readiness, drop a crumb into the oil. If it starts to sizzle immediately, the oil is hot enough.
16. 16Carefully add the breaded mushrooms to the hot oil in batches without overcrowding the pan. Fry for 3-4 minutes, gently flipping halfway, until deep golden brown.
17. 17Transfer fried mushrooms to the paper towel-lined plate to drain while you fry the remaining breaded mushrooms.
18. 18Sprinkle the mushrooms with more salt and serve warm with the dipping sauce.
19. 19--- Optional: Make the sweet chilli mayonnaise ---
20. 20Combine the mayo and sweet chilli sauce in a bowl and briefly stir together. You don't have to fully stir it, some streaks of red sweet chilli sauce in the mayo look quite nice.