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30 minutes

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25 minutes

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Crunchy crumbed mushrooms

Mushroom recipes

Crunchy crumbed mushrooms

20 minutes

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Crunchy crumbed mushrooms

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

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

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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