Starters & Light meals
Crunchy crumbed mushrooms
6
Easy
10 minutes
20 minutes
"The texture of these extra crispy panko-crumbed mushrooms is better than any piece of fried chicken you’ve ever had.” - Khanya Mzongwana. Fighting words there, from our contributing editor – but before you disagree, give this easy, tasty recipe a try.
Ingredients
Method
- 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
Ingredients
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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.
Videography: Romy Wilson
Photograph: Jan Ras
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