Wonderfully garlicy mushrooms – perfect as a starter with a dollop of mayo, or serve with salad as a main dish.
I never used to like mushrooms. I think they get a bad rep – they’re not exactly the prettiest item in the fresh food section of the supermarket.
I then discovered them in my local pub back when I was at college – the fried, breaded and garlicy version. They instantly became one of my favourite starters.
They are also super easy to make, and can be thrown together in little over half an hour.
Makes 2-3 servings
Time: 35 Minutes
What you will need:
- 75g unsalted butter
- Small, whole mushrooms. 225g (I used button mushrooms)
- Bread crumbs (75g)
- 2 Tsp dried parsley
- 2 garlic cloves
- 1 egg, beaten
- Plain flour (50g)
- Salt and pepper
- Mayo to serve (optional)
- Preheat oven to 400F.
- Melt the butter over low heat in a pan, mince one of the garlic cloves and add to the pan with 1 tsp of parsley and a sprinkle of salt and pepper.
- Rinse the mushrooms. Once the butter has melted, add the mushrooms to the pan and stir regularly for 10 minutes.
- Remove the pan from the heat. Set up three bowls – one with beaten egg, one with flour and one with breadcrumbs. Mix the extra teaspoon of parsley, the extra garlic clove (minced) and a sprinkle of salt and pepper with the flour.
- Dip the mushrooms first in the flour mix, followed by the egg, then the flour. Add to an oven proof mix. Spoon some of the remaining butter liquid over the mushrooms.
- Cook for 20 minutes.
- Serve and enjoy!