Herb Crusted Mushrooms

  • Serves: 36
  • 3 eggs
  • 1/3 cup plain flour
  • 3 cups fresh white breadcrumbs
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 tbs finely chopped chives
  • 18 Button or small cup mushrooms
  • 18 Swiss Brown button mushrooms
  • canola oil, for frying
  • lemon wedges, to serve
  1. Preheat oven 150°C. Whisk the eggs together in a shallow bowl. Place the flour in a large snap lock bag, season with salt and pepper. Combine the breadcrumbs, parsley and chives in a shallow bowl.
  2. Place all the mushrooms into seasoned flour, shake to coat. Dip 1 mushroom at a time into the egg and then coat well in the breadcrumb mixture, pressing the breadcrumbs on to secure.
  3. Heat the oil and a medium saucepan or wok over medium heat until hot. Cook the mushrooms in batches for 3-4 minutes or until golden. Use a slotted spoon to remove mushrooms to a wire rack over a baking tray. Keep warm in the oven while cooking the remaining mushrooms.
  4. Serve warm with lemon wedges.