Crumbed mushrooms with parmesan dressing

Recipe from: 3/1/2006 12:00:00 AM

Ingredients 14
Servings 1
Minutes 20


Serving Change
  • 140
    cream cheese
  • 60
    good-quality mayonnaise
  • 1
    large clove garlic, crushed
  • 100
    grated parmeson
  • 25
    chopped flat-leaf parsley
  • 4
    medium-sized brown or black mushrooms
  • 125
    dried breadcrumbs
  • 1
    pack baby mushrooms
  • 1
    pack chinese mushrooms (optional)
  • 125
    cake flour
  • 1
    large egg, lightly beaten
  • 50
    sunflower oil, for frying
  • 4
    piquanté peppers, chopped
  • 30
    black or white sesame seeds


1. Mix 100ml cream cheese with the mayonnaise, garlic, three-quarters of the parmesan and the parsley to make the dressing. Add a little milk if it is too thick.

2. Remove the stems from the larger mushrooms. Mix the breadcrumbs and the remaining parmesan. Dust all the mushrooms with flour, then dip them into the beaten egg and into breadcrumbs.

3. Heat a thick layer of sunflower oil in a saucepan and fry the mushrooms until golden and cooked through. Remove and drain well on absorbent paper.

4. Place the larger mushrooms upside down in the centre of each plate and drizzle with the dressing. Sprinkle with sesame seeds and serve immediately.


Read more on: dairy  |  shallow-fry

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