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Deep-Fried Breaded Mushrooms with Garlic Mayonnaise

A lovely treat for a special occasion.

*Vegan variation: Replace the beaten egg with 3 tablespoons cornflour mixed with enough water to make a thick paste.

Serves: 4
Time to prepare: 20 mins
Time to cook: 05 mins
Dietary requirements: Dairy-free, Egg-free, Vegan (with substitutions)


  • 300g/10.5oz baby button mushrooms
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 2 large eggs, beaten*
  • Flour, for coating
  • 75g/3oz dried breadcrumbs
  • Vegetable oil for deep-frying
  • Salt and pepper

To serve:

  • A few sprigs of watercress
  • Plamil egg-free mayonnaise with garlic (or your choice of mayonnaise*)


  1. Wipe the mushrooms with a damp cloth, then put them into a bowl with the lemon juice, vinegar, olive oil and salt and pepper to taste. Mix gently.
  2. Dip each mushroom into the beaten egg, then into flour, then into the egg again and finally into the breadcrumbs, to coat all over.
  3. Deep fry in oil heated to 180–190°C (350–375°F) or when a cube of bread browns in 30 seconds, for about 4 minutes, or until they are crisp and golden brown. Drain on kitchen paper and serve at once, garnished with watercress and accompanied by the mayonnaise.


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