Tasty Starter Recipe: Deep-Fried Breaded Mushrooms Served With Garlic Mayonnaise

Updated on December 12, 2018
Gabriel Wilson profile image

Gabriel Wilson loves to cook, eat tasty foods, and drink a glass of wine. And not wash up.

Breaded Mushrooms
Breaded Mushrooms | Source

This mushroom starter is easy, tasty and very complementary to any main dish that follows. I love my food and I enjoy strong flavours—but this dish is very much about a combination of flavours that come nicely together in a humble marriage that really works. This dish works as a light evening snack and even as canapés if using button mushrooms. The garlicky mayonnaise dip adds a zing, and the simple garnish of rocket leaves with a side of homemade coleslaw makes this retro starter an indulgent masterpiece that will please again and again. I am all for new and fantastic, but let's not forget the old and rather fabulous. I hope you try making this tasty little number.

Make and Rate:

Cast your vote for Deep-Fried Breaded Mushrooms With Garlic Mayonnaise

Cook Time

Prep time: 10 min
Cook time: 5 min
Ready in: 15 min
Yields: Serves 3 people (6 mushrooms per person)

Ingredients

  • 18 whole mushrooms, brushed clean
  • 100g plain flour
  • 100g very fine breadcrumbs, shop-bought
  • 1 tbsp parmesan cheese, finely grated
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 2 fresh eggs, lightly beaten
  • Vegetable oil, to deep-fry
  • 4 tbsp mayonnaise, full fat, good quality
  • 1 tbsp fresh flat leave parsley, finely chopped
  • 1 medium garlic bulb, peeled and finely grated
  • 1 tsp fresh lemon juice
  • 3 tbsp coleslaw, to serve
  • 3 handfuls fresh rocket leaf, to serve
  • Cracked black pepper, to season
Breaded Mushrooms
Breaded Mushrooms | Source

Instructions

  1. This is a classic flour, egg and breadcrumb recipe. Firstly, put your flour, egg and fine breadcrumbs into three separate dishes.
  2. Add the grated parmesan cheese and garlic powder to the breadcrumb. Add the smoked paprika to the flour.
  3. Brush each mushroom clean with a mushroom brush or use a clean, dry tea towel to remove any soil or earthy bits.
  4. Flour, egg and breadcrumb each mushroom individually. Chill uncovered in the fridge while your vegetable oil heats to deep-fry the mushrooms and you make the garlic mayonnaise.
  5. In a bowl, mix the mayonnaise, chopped parsley, grated garlic and lemon juice.
  6. Take your mushrooms from the fridge and deep-fry for 5 minutes until golden brown and cooked through. Once cooked, lift the basket out of the oil and give the basket a good shake, removing the excess oil.
  7. Remove the mushrooms with a slotted spoon and place on paper kitchen towels to drain. Arrange your serving dishes.
  8. Place a handful of rocket on each plate, a spoon of coleslaw, and a good dollop of garlic mayonnaise. Add your mushrooms. Season and serve.

Invest in a deep fryer if you like fried food

I don't like to use a pot with oil to deep-fry food: I find a deep fryer far easier, more convenient and the fried food is crisp and clean—no soggy disappointments. There's no messing about with breadcrumbs to achieve the correct heat, and it's safer, too. I am now on my second fryer. The last one lasted years and got a lot of use.

Hamilton Beach (35033) Deep Fryer, With Basket, 2.8 Liter Oil Capacity, Electric, Professional Grade
Hamilton Beach (35033) Deep Fryer, With Basket, 2.8 Liter Oil Capacity, Electric, Professional Grade

Easy to clean and to store. Makes deliciously hot and crisp fried foods.

 
Breaded Mushrooms
Breaded Mushrooms | Source

Hints and Tips

  • The grated Parmesan cheese not only adds saltiness to the breadcrumb but adds an extra crispness, too.
  • Garlic powder is great for adding subtle flavour, whereas fresh garlic would be overpowering.
  • The smoked paprika aids the deep golden colour of the fried breadcrumb with a hint of sweetness.
  • Fine breadcrumb is very hard to achieve even with a processor. Shop-bought works best and achieves a lovely breadcrumb casing.
  • Grating garlic rather than chopping it releases more juice and I personally find it easier to get a softer texture too.
  • A mushroom brush is great for cleaning mushrooms. The soft bristles are strong enough to remove the earthy bits especially around the stalk area but gentle enough not to break or spoil the mushroom.
  • Add fresh diced green chilli to the garlic mayonnaise dip if you would like to heat things up a little bit.
  • There is no limit to the fresh herbs you can add to the dip. Basil and mint are also favourites. If using mint add a little extra lemon and more garlic with the basil.

Never wash mushrooms: they absorb the water and will lose flavour.

Wooden Handled Mushroom Brush
Wooden Handled Mushroom Brush

This mushroom brush has soft bristles for delicately cleaning mushrooms...

 

Homemade Slaw

Make your own homemade coleslaw: grated carrot, shredded white cabbage, finely diced onion and a dollop of mayonnaise, deliciously easy.

Home-made Coleslaw
Home-made Coleslaw | Source

Questions & Answers

    © 2018 Gabriel Wilson

    Comments

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      • Gabriel Wilson profile imageAUTHOR

        Gabriel Wilson 

        3 months ago from Madeira, Portugal

        What went wrong? That's the way to do it Eric. I go swimming in the sea :)

      • Ericdierker profile image

        Eric Dierker 

        3 months ago from Spring Valley, CA. U.S.A.

        A failed attempt last night. No worry to me as I sliced and diced and put into a guacamole. Man I love my kitchen and eating. (out for a run so I can eat more :-)

      • Gabriel Wilson profile imageAUTHOR

        Gabriel Wilson 

        3 months ago from Madeira, Portugal

        I use to love the honey mustard salad dressing. The carts were great too. I always had a flame grilled steak, I think it was about £12. Good memories thanks for the reminder :)

      • Eurofile profile image

        Liz Westwood 

        3 months ago from UK

        The early bird has recently made a comeback and the salad carts are still there, but prices have increased a lot. Our best experiences there were around 15 years ago during the Shredded Wheat promotion. With vouchers off the packs you could order any main coursd for £1.

      • Gabriel Wilson profile imageAUTHOR

        Gabriel Wilson 

        3 months ago from Madeira, Portugal

        If you like you can stuff the mushrooms too with a cream cheese like Philadelphia with chives. Tasty and more substantial. Remove the stalk and stuff the cap and carry on.

      • Gabriel Wilson profile imageAUTHOR

        Gabriel Wilson 

        3 months ago from Madeira, Portugal

        Thanks Liz. I remember the Harvester restaurants with the big salad carts. I remember going for the early bird lol.

      • Gabriel Wilson profile imageAUTHOR

        Gabriel Wilson 

        3 months ago from Madeira, Portugal

        Hi Eric. I think the parmesan cheese does a good job instead of salt. Although overall I think the recipe could deal without that too. Hope you like :)

      • poppyr profile image

        Poppy 

        3 months ago from Tokyo, Japan

        I love mushrooms and I love garlic! This dish looks like my dream starter. My husband is always teasing me because I almost always add mushrooms to things I cook. This is a very detailed and easy to follow recipe. Thank you for sharing!

      • Eurofile profile image

        Liz Westwood 

        3 months ago from UK

        This is a great recipe and reminds me of the dish I used to select when I had a free starter voucher at a Harvester restaurant in the UK. I have made my own garlic mayonaise before as a dip, but had not thought of serving this starter. Thanks for bringong it to my attention, as I often struggle to think of a starter to serve to guests at home. Your Amazon links are good too.

      • Ericdierker profile image

        Eric Dierker 

        3 months ago from Spring Valley, CA. U.S.A.

        I went back to re-read. This looks really good and easy. It is on the menu. (I went back because I saw no salt added)

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