Ingredients

Method

• 2 large brown steak mushrooms
• Flour
• 1 beaten free-range egg
• 120 g breadcrumbs
• 1 to 2 cups hot canola oil
• 1 free-range egg
• 1 T lemon juice
• 2 t Dijon mustard
• 1 cup sunflower oil
• Parmesan

Method

Ingredients

Cut large brown steak mushrooms into thick fingers. Dust with flour, dip into beaten free-range egg* and then roll in breadcrumbs to coat evenly.
Fry in hot canola oil until crisp and golden, remove using a slotted spoon and drain on kitchen paper. Meanwhile, blend free-range egg*, lemon juice, Dijon mustard and seasoning, to taste.
With the blender motor still running, slowly pour in sunflower oil. Serve drizzled over the hot fried mushrooms and top with grated Parmesan.