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Stuffed Mushrooms


  • 200g button mushrooms

  • 200g pate

  • 100g plain flour

  • 2 eggs, beaten

  • 200 g breadcrumbs

  • 100gmayonnaise

  • 1 tbsp horseradish

  • 1 tbsp chopped parsley

  • Squeeze of lemon juice

  • Salt and pepper

  • Canola oil, for deep frying


  • 1.

    Remove the stalks from the mushrooms (pop them in a freezer bag and into the freezer for later.) and using a teaspoon stuff pate into the cavity, pressing it in but not too firm as you may break the mushroom.

  • 2.

    Pass the stuffed mushrooms through flour, egg and breadcrumbs(season breadcrumbs with salt and pepper) until they are completely coated.

  • 3.

    Deep fry at 180 degrees for 5 minutes or until brown and crispy

  • 4.

    Combine the mayonnaise, horseradish, parsley and lemon juice and serve as dip for mushrooms.


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