Parmesan-crumbed mushrooms with aioli

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

Instructions

1. 1

   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. 2

   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. 3

   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.