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Crunchy crumbed mushrooms

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Crunchy crumbed mushrooms

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

2 free-range eggs
¼ cup soya sauce
180 g cake flour
sea salt and freshly ground black pepper, to taste
145 g Woolworths Asian panko breadcrumbs
35 g sesame seeds
150 g Woolworths exotic mushrooms
oil, for frying

For the gochujang mayo, mix:

50 g Woolworths gochujang paste
80 g mayonnaise

Method

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1. Whisk the eggs and soya sauce together until combined. Season the flour well with salt and pepper.

2, Combine the breadcrumbs and sesame seeds in a wide dish. Coat the mushrooms in the seasoned flour, then in the egg mixture, then in the breadcrumb-and-sesame seed mix.

3. Heat the oil to 160°C, or to a medium heat. Once the oil is hot, fry the mushrooms until golden brown and crispy. Drain on kitchen paper and serve hot with the gochujang mayo.

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Videography: Romy Wilson
Photograph: Jan Ras