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

Gabriel Wilson loves to cook, eat tasty foods, and drink a glass of wine—without having to do the washing up.

Breaded Mushrooms

Breaded Mushrooms

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:

Cook Time

Prep timeCook timeReady inYields

10 min

5 min

15 min

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
Breaded Mushrooms

Breaded Mushrooms


  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.
Breaded Mushrooms

Breaded Mushrooms

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. 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.

Home-made Coleslaw

Home-made Coleslaw

© 2018 Gabriel Wilson


Gabriel Wilson (author) from Madeira, Portugal on June 25, 2020:

This is my go to recipe for a starter when I have friends over :)

Liza from USA on June 24, 2020:

Yummy! I love the fried mushroom. In Malaysia, I used to buy a fried mushroom at the night market where the sellers are selling a variety of local and foreign foods. I miss it! Your recipe looks delicious. I think this a great recipe to try at home. Thanks for sharing.

Gabriel Wilson (author) from Madeira, Portugal on March 10, 2020:

I love this starter. Make sure the mushrooms are fresh and dry and don't ever wash mushrooms :)

wiserworld on March 07, 2020:

This looks like an awesome recipe! I'd like to start adding more mushrooms to my weekly diet.

Gabriel Wilson (author) from Madeira, Portugal on December 12, 2018:

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

Eric Dierker from Spring Valley, CA. U.S.A. on December 11, 2018:

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 (author) from Madeira, Portugal on December 11, 2018:

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 :)

Liz Westwood from UK on December 11, 2018:

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 (author) from Madeira, Portugal on December 11, 2018:

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 (author) from Madeira, Portugal on December 11, 2018:

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

Gabriel Wilson (author) from Madeira, Portugal on December 11, 2018:

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 :)

Poppy from Enoshima, Japan on December 10, 2018:

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!

Liz Westwood from UK on December 10, 2018:

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.

Eric Dierker from Spring Valley, CA. U.S.A. on December 10, 2018:

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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