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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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These go with any main dish or as a snack food. A large tray of crumbed mushrooms are easy to knock together and are devoured in quick time. Ingredients:
1 kg of button mushrooms |
a packet cornflakes |
salt and pepper for seasoning |
1/4 cup plain flour |
4 eggs |
marjoram or whatever other seasoning in quanities to suit yourself |
sufficient olive oil for deep frying |
Directions:
1. Wash the mushies in water and trim the stems of old cut surfaces and dry off with towelling
2. Make crumbs in blender or processor with cornflakes, flour marjoram or alternative, pepper and salt.
3. Beat eggs in a separate bowl
4. Coat the mushrooms well with beaten eggs then coat in cornflake crumbs
5. Lay mushies on a rack to allow crumbing to dry before deep frying in olive oil
6. Cook with a moderate heat and stir to ensure that the mushies are cooking evenly. When the mushies are cooked, the oil will appear to start to boiling more rapidly. This is when the mushies start to loose moisture into the oil.
7. Lay out on paper towelling to absorb excess oil
8. I reckon that you should use any herbs or spices that you like with mushrooms, instead of the marjoram. I made these with marjoram last night, but I reckon I'll make the next batch with parmesan cheese and chilli. Hmmm cheesy, spicy mushrooms.
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