When you have a bit of deep-fried mushroom crunch, the world is just a bit better. The basic mayo and mustard sauce for the dipping is light and tangy but you can also enjoy it with a blue cheese sauce.
Crispy deep fried crumbed mushrooms
These mushrooms are soft and crunchy and the golden brown coating adds a great texture contrast as well as flavour.
Ingredients
- 1 cup flour
- 1 cup breadcrumbs or panko crumbs
- 1 tsp salt
- 4 eggs
- 400g button mushrooms you can use more mushrooms; just adjust the salt
- 750ml sunflower oil enough for deep frying
For the dipping sauce:
- 1 cup mayonaise or substitute with greek yogurt
- 1 to 2 tbsp whole grain mustard adjust to taste
- 1 tsp garlic powder
Instructions
- Preparation Steps:Clean mushrooms, sprinkle with salt, and set aside while you prepare your breading station.”
- Breading Instructions:"Bring out 3 descent-sized containers with lids" — should be decent-sized. .
- Flour mixture: Put the flour and 1 tsp of salt in one container.
- Egg mixture: Beat the eggs in another container.
- Breadcrumbs: Place breadcrumbs or panko in the third container.
- Cooking Instruction:
- Pour enough oil into your pan that will allow you to deep frying. Heat the oil to 180℃ (a candy thermometer is best here.) Fry the mushrooms in small batches, about 6 mushrooms at a time. Deep-fry for 6-10 minutes, flipping them halfway through so you get a nice, golden brown color on the mushrooms. Allow the oil to return to 180℃ before starting each new batch. Remove the mushrooms from the oil and place them on a plate lined with paper towels to absorb excess oil.
- Dipping Sauce:
- In a small bowl, mix the mayonnaise (or Yogurt) with mustard. If you prefer, adjust the flavour by adding chili flakes and garlic powder to taste. Serve alongside the crispy mushrooms and enjoy!