Crumbed Mushrooms

Crumbed Mushrooms are probably one of the most common starters that you would find in many restaurants. The reason I did this recipe was because a member of my blog had asked for a eggless crumbed mushroom recipe. Unlike the conventional crumbed mushroom or really crumbed anything it is usually a 3 step process, flour, egg and crumb. But, if you go eggless you can you an egg replacer or you can use milk. For this recipe I used milk. I will be doing a tutorial shortly to show you how to crumb things for different dietary requirements. 

As you can see in the picture below, I used 1/2 a cup of milk, 1/2 a cup of flour and 1/2 a cup of breadcrumbs. I seasoned the flour and breadcrumbs with parsley, garlic salt and black pepper. Now, to crumb the mushroom it is actually a four step process. Dip the mushroom in the milk, roll in flour (ensure it is completely coasted), dip the mushroom again into the milk and then lastly into the breadcrumbs. The milk acts as a binder like the "egg" would and really helps the flour and the breadcrumbs stick really well. 

Once crumbed I refrigerated the mushrooms for about 10 - 15 minutes and then deep fryed them in sunflower oil until the coating was golden and crisp. Drain on paper towel before serving. 

While I refrigerated the mushrooms I got on to the garlic sauce. For the garlic sauce, you will need about 1/2 TBLS butter, 1 Tub of Thickened Cream, 1 TBLS Crushed Garlic and Salt and Pepper to taste. 

Place a pan onto a medium heat, melt the butter and add the garlic, you just want the garlic to cook off  before it starts to brown. Add the thickened cream, salt and pepper and allow to cook until the sauce has thickened to a really thick consistency almost like a cake batter. 

To serve simply place mushrooms and sauce into a bowl and serve warm.