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.
For V for Life’s position statement on vegetarianism and veganism, please click here.
Serves: 4
Time to prepare: 20 mins
Time to cook: 05 mins
Dietary requirements: Dairy-free, Egg-free, Vegan (with substitutions)
Ingredients
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*)
Instructions
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.
Dip each mushroom into the beaten egg, then into flour, then into the egg again and finally into the breadcrumbs, to coat all over.
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.