Delightful button mushrooms are rolled in seasoned breadcrumbs and deep fried until golden and crispy served with a wonderful homemade tartare sauce.
To make the tartare sauce, combine the mayonnaise, red onion, gherkins, capers and parsley. Taste for seasoning and set aside.
Then heat oil or shortening in a fryer (or a deep heavy-bottomed pot) to 180°-190°C.
Place the seasoned flour in a large bowl, the milk mixed with eggs in another, and the breadcrumbs in a third bowl.
Toss the mushrooms in the flour, then in the egg wash and crumb. Fry in batches until golden and drain well on kitchen paper towels.
Serve the mushrooms with the tartare sauce in a small bowl on the side.
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