Crunchy crumbed mushrooms

Crunchy crumbed mushrooms

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  • 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.


  • 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

Cooking Instructions


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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

Khanya Mzongwana Recipe by: Khanya Mzongwana
View all recipes

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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