Coconut and Parmesan crumbed mushrooms

Recipe from: 13 October 2014
recipes, vegetarian, mushrooms

Ingredients 13
Servings 0
  • 300
    button mushrooms, stalks cut short and washed
  • 4
    coconut flour OR plain cake flour
  • 3
    eggs, whisked
  • 1,5
    finely grated Parmesan
  • 1,5
    desiccated coconut
  • 1/4
    fresh parsley, finely chopped
  • salt and black pepper
  • oil for shallow frying
  • 2
    low-carb mayonnaise
  • 4
    cocktail gherkins, grated fine
  • 4
    drops Tabasco sauce
  • a squeeze of fresh lemon
  • chopped parsley to garnish



 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.


Read more on: vegetarian  |  mushrooms  |  recipes


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