Name: Coconut and Parmesan crumbed mushrooms
Yield: serving
Cuisine: Accompaniment
Ingredients: 300 g button mushrooms; 4 coconut flour or cake flour; 3 eggs whisked; 1,5 cup parmesan cheese finely grated; 1,5 cup desiccated coconut; 1/4 cup fresh parsley finely chopped; salt and freshly ground black pepper; oil for shallow frying; 2 cup mayonnaise low carb; 4 gherkins cocktail, finely grated; 4 Tabasco sauce drops; lemon juice; fresh parsley chopped, to garnish

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Ingredients (13)

300 g	button mushrooms
4	coconut flour — or cake flour
3	eggs — whisked
1,5 cup	parmesan cheese — finely grated
1,5 cup	desiccated coconut
1/4 cup	fresh parsley — finely chopped
	salt and freshly ground black pepper
	oil — for shallow frying
2 cup	mayonnaise — low carb
4	gherkins — cocktail, finely grated
4	Tabasco sauce — drops
	lemon juice
	fresh parsley — chopped, to garnish

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Method:

First off, rinse the mushrooms and set aside. Transfer the flour into a bowl and set aside, as well as the egg. Mix the Parmesan, coconut, parsley and seasoning in another bowl, set aside.

Heat the oil until hot. Dip the damp mushrooms in the flour, then cover with egg and lastly cover with coconut and Parmesan crumbs. Shallow fry until golden brown. Remove and drain on kitchen paper.

For the tartar sauce; combine the mayonnaise, grated gherkins, Tabasco and lemon juice. Mix well and refrigerate.

Serve crumbed mushrooms with tartar sauce and garnish with chopped parsley. Serves four as a snack.

Recipe reprinted with permission of Anina’s Recipes. To see more recipes, please click here.