Delightful button mushrooms are rolled in seasoned breadcrumbs and deep fried until golden and crispy served with a wonderful homemade tartare sauce.


  • 1 cup homemade mayonnaise (or bought mixed with 1 heaped tbsp sour cream)

  • 1-2 tbsp finely chopped red onion

  • 1-2 gherkins, finely chopped

  • 1 tbsp capers, chopped

  • 2 tbsp chopped fresh parsley (optional)

  • 6 cups vegetable oil (or shortening)

  • 1-2 cups plain flour

  • sea salt and freshly ground pepper

  • 1 cup milk

  • 2 eggs

  • 2-3 cups breadcrumbs

  • 40 small firm button mushrooms, wiped clean


  • 1.

    To make the tartare sauce, combine the mayonnaise, red onion, gherkins, capers and parsley. Taste for seasoning and set aside.

  • 2.

    Then heat oil or shortening in a fryer (or a deep heavy-bottomed pot) to 180°-190°C.

  • 3.

    Place the seasoned flour in a large bowl, the milk mixed with eggs in another, and the breadcrumbs in a third bowl.

  • 4.

    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.

  • 5.

    Serve the mushrooms with the tartare sauce in a small bowl on the side.

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