Name: Crumbed spicy mushrooms
Yield: Serves
Ingredients: 250g button mushrooms; 375ml (180 g) dried breadcrumbs; 30ml chopped fresh parsley or 10 ml dried; 15ml chopped fresh origanum or 5 ml dried; 1ml paprika; 60ml (35 g) Snowflake cake flour; 2 extra-large eggs, beaten; 1ml Salt and freshly ground black pepper to taste; 750ml Cooking oil for deep-frying

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Preparation Time: 15 Minutes

Cook Time: 10 minutes

Serves: Serves 4 - 6

Crumbed spicy mushrooms

Ingredients

250g button mushrooms

375ml (180 g) dried breadcrumbs

30ml chopped fresh parsley or 10 ml dried

15ml chopped fresh origanum or 5 ml dried

1ml paprika

60ml (35 g) Snowflake cake flour

2 extra-large eggs, beaten

1ml Salt and freshly ground black pepper to taste

750ml Cooking oil for deep-frying

Method

Wipe mushrooms lightly with paper towel, if required.
Mix breadcrumbs, herbs, paprika and seasoning together.
Coat mushrooms in flour, dip into beaten eggs, and then coat in breadcrumb mixture. Refrigerate for about 30 minutes to prevent crumbs from falling off when frying.
Heat oil in a heavy-based saucepan. Gently drop mushrooms into hot oil. Deep-fry until golden brown and crisp. Remove with a slotted spoon, drain on paper towel and serve.