Tag: Garlic Mushroom Recipe

Breaded Garlic Mushroom Recipe

Vegetables

Garlic Mushroom, photo by JMorton

Breaded Garlic Mushroom Recipe

Ingredients

  • For the mushrooms

    • 200g button mushrooms, do not wash, wipe off grit and dirt with a kitchen towel.
    • 100g plain flour, seasoned with 1/3 tsp salt,1/2 tsp garlic powder, freshly ground black pepper and a little pinch of chilli powder
    • 2 eggs, beaten
    • 100g breadcrumbs
    • vegetable oil for deep frying

  • Method

    1. Toss the mushrooms in the flour, coat them in egg, then coat in breadcrumbs.

    2. Heat the oil in a deep, heavy-bottomed pan or a deep-fryer.

    3. Fry the mushrooms until golden all over.. Do this in batches.  Carefully remove with a slotted spoon and drain on kitchen towels.

To Make the Garlic Mayonnaise Dip

To make an easy garlic mayonnaise, use a mortar and pestle to pound a couple of garlic cloves.

Add a dash of salt.

Continue pounding until the garlic has turned into a paste.

In a dipping bowl, put in 3 tablespoons of mayonnaise.

Stir in the garlic paste into the mayonnaise and then season with black pepper.

 

Serve the garlic mushroom with the dip and a bit of salad for a delicious starter.

Enjoy!

Garlic Mushroom Recipe

Uncategorized
Garlic Mushroom Photo by PH Morton

Garlic Mushroom
Photo by PH Morton

Garlic Mushroom Photo by PH Morton

Garlic Mushroom
Photo by PH Morton

Garlic Mushroom Recipe

Ingredients

  • 250g champignon mushrooms
  • 50g butter
  • 3 garlic cloves, finely chopped
  • 1 large slice white bread
  • 4 tbsp finely grated parmesan
  • 3 tbsp chopped chives
  • olive oil
  • cooking oil

Method

  1. Preheat the oven to 180C or gas mark 6.
  2. Clean the mushrooms by wiping off soil/dirt with kitchen paper towel.  Cut off the stalks from the mushrooms to make room for the stuffing.
  3. In a baking sheet / tray, arrange the mushrooms upside down, with the cup up.
  4. Melt the butter in a frying pan with a drizzle of cooking oil to prevent the butter from burning.
  5. Stir in the garlic and cook until golden not burnt black! 😉
  6. Using a food processor, turn the  bread into fine crumbs and add to the pan.
  7. Stir the bread and cook until lightly toasted.
  8. Transfer to a good size bowl and let it cool before stirring through the finely grated Parmesan, chives and seasoning.
  9. Spoon into the mushroom caps, drizzle with a little olive oil and bake for 10 minutes or until the stuffing has turned golden.
  10.  Serve warm as a starter on a bed of iceberg lettuce drizzed with balsamic vinegar.

Yum yum yum