Breaded Mushrooms with Aioli

Breaded Mushrooms with Aioli
 
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This recipe was uploaded
by hoppershaun

 
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Ingredients

Ingredients
Method
 
  • SERVES 2 AS A STARTER
  • FOR THE MUSHROOMS
  • 10 closed cup mushrooms
  • 10g plain flour
  • 50g breadcrumbs
  • 1 egg, beaten
  • FOR THE AIOLI
  • 1 egg yolk
  • 150ml groundnut oil
  • 1 scant tsp dijon mustard
  • 1 scant tsp white wine vinegar
  • 2 garlic cloves, crushed
  • salt and white pepper, to taste
1. First, make the aioli. In a bowl mix together the crushed garlic, egg yolk, mustard and vinegar. Gradually add the oil, drop by drop, whisking all the time. Don't add too much oil at one time or else the aioli will split. Season with salt and white pepper. Cover and refridgerate until ready to use. 2.Preheat oven to 190C. 3.Wipe the mushrooms clean. 4.Coat each mushroom in flour, shaking off any excess. Then dip in the egg, followed by the breadcrumbs, coating evenly. 5.Place on a baking tray and bake in the oven for 15-20 minutes, or until the breadcrumbs are golden and crispy. 6.Serve 5 mushrooms per person, along with the aioli.

Breaded Mushrooms with Aioli

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This recipe was uploaded by hoppershaun

 
 

Method


1. First, make the aioli. In a bowl mix together the crushed garlic, egg yolk, mustard and vinegar. Gradually add the oil, drop by drop, whisking all the time. Don't add too much oil at one time or else the aioli will split. Season with salt and white pepper. Cover and refridgerate until ready to use. 2.Preheat oven to 190C. 3.Wipe the mushrooms clean. 4.Coat each mushroom in flour, shaking off any excess. Then dip in the egg, followed by the breadcrumbs, coating evenly. 5.Place on a baking tray and bake in the oven for 15-20 minutes, or until the breadcrumbs are golden and crispy. 6.Serve 5 mushrooms per person, along with the aioli.
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