Crunchy crumbed mushrooms

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

"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

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.

Find more snack recipes here.

Videography: Romy Wilson
Photograph: Jan Ras