Gabriel Wilson loves to cook, eat tasty foods, and drink a glass of wine—without having to do the washing up.
Easy and Tasty Mushroom Starter
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.
|Prep time||Cook time||Ready in||Yields|
Serves 3 people (6 mushrooms per person)
- 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
- This is a classic flour, egg and breadcrumb recipe. Firstly, put your flour, egg and fine breadcrumbs into three separate dishes.
- Add the grated parmesan cheese and garlic powder to the breadcrumb. Add the smoked paprika to the flour.
- Brush each mushroom clean with a mushroom brush or use a clean, dry tea towel to remove any soil or earthy bits.
- 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.
- In a bowl, mix the mayonnaise, chopped parsley, grated garlic and lemon juice.
- 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.
- Remove the mushrooms with a slotted spoon and place them on paper kitchen towels to drain. Arrange your serving dishes.
- Place a handful of rockets on each plate, a spoonful of coleslaw, and a good dollop of garlic mayonnaise. Add your mushrooms. Season and serve.
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 chili 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.
Make and Rate:
Never wash mushrooms: they absorb the water and will lose flavour. Use a small brush and brush away any loose soil. If you are a mushroom monster invest in a mushroom brush as the soft bristles won't damage the mushroom flesh. I use the brand advertised below (by Kitchen Craft). I actually gifted this brush to my sister and she loves it, too.
© 2018 Gabriel Wilson