Would suggest 9 small (1 inch cap diameter) mushrooms per portion and a deep fat fryer really helps
- small closed cap mushrooms
- 100g flour
- 2 eggs
- tub breadcrumbs (I like ASDAs own)
- mayonnaise
- 2 garlic cloves crushed or minced
- salad for garnish
If using the deep fat fryer, switch on now to heat up.
Set out a flat bowl with the flour in it and add salt and pepper to it and mix together. Next get a rounder cereal style bowl and crack the two eggs in it and mix with a fork. Then get a large mixing bowl and pour the breadcrumbs into this.
First put the mushrooms into the flour bowl and coat. Then put about 6 into the egg bowl and swirl around until coated with egg. Using a slotted spoon remove them coated mushrooms from the egg bowl and put into the breadcrumbs, toss the mushrooms in the breadcrumbs until well coated all over. If using the deep fat fryer, cook the mushrooms until just turning golden brown in the fryer in small batches and then lay on an oven tray.
If not using a deep fat fryer, just lay the coated mushrooms once the breadcrumbs have been added on an oven tray.
To make the garlic dip mix the crushed garlic cloves with 2 or 3 large dessertspoons of mayonnaise and put in fridge until needed.
When wanting to serve for dinner, preheat oven to 180 degrees and put mushrooms in. If cooking ones made without a deep fat fryer, I would suggest cooking for 25 minutes until they go golden brown. For ones started with a fryer, cook for 15 minutes until hot through.
Serve on plate with salad garnish.
