Starters & Light meals

Crunchy crumbed mushrooms

6
Easy
10 minutes
20 minutes

"The texture of these extra crispy panko-crumbed mushrooms is better than any piece of fried chicken you’ve ever had.” - Khanya Mzongwana. Fighting words there, from our contributing editor – but before you disagree, give this easy, tasty recipe a try.

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Ingredients

Method
  • 2 free-range eggs
  • ¼ cup soya sauce
  • 180 g cake flour
  • sea salt and freshly ground black pepper, to taste
  • 145 g Woolworths Asian panko breadcrumbs
  • 35 g sesame seeds
  • 150 g Woolworths exotic mushrooms
  • oil, for frying
  • For the gochujang mayo, mix:

  • 50 g Woolworths gochujang paste
  • 80 g mayonnaise

Method

Ingredients

 

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1. Whisk the eggs and soya sauce together until combined. Season the flour well with salt and pepper.

2, Combine the breadcrumbs and sesame seeds in a wide dish. Coat the mushrooms in the seasoned flour, then in the egg mixture, then in the breadcrumb-and-sesame seed mix.

3. Heat the oil to 160°C, or to a medium heat. Once the oil is hot, fry the mushrooms until golden brown and crispy. Drain on kitchen paper and serve hot with the gochujang mayo.

Find more snack recipes here. 

Videography: Romy Wilson
Photograph: Jan Ras

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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