Name: Crumbed mushrooms with parmesan dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 140.00 ml cream cheese; 60.00 ml mayonnaise; 1.00 garlic cloves, crushed; 100.00 ml parmesan cheese grated; 25.00 ml fresh Italian parsley chopped; 4.00 brown mushrooms; 125.00 ml breadcrumbs dried; 1.00 mushrooms baby; 1.00 mushrooms Chinese; 125.00 ml flour cake; 1.00 eggs large, lightly beaten; 50.00 ml sunflower oil for frying; 4.00 piquanté peppers chopped; 30.00 ml sesame seeds black or white

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Ingredients (14)

140.00 ml	cream cheese
60.00 ml	mayonnaise
1.00	garlic — cloves, crushed
100.00 ml	parmesan cheese — grated
25.00 ml	fresh Italian parsley — chopped
4.00	brown mushrooms
125.00 ml	breadcrumbs — dried
1.00	mushrooms — baby
1.00	mushrooms — Chinese
125.00 ml	flour — cake
1.00	eggs — large, lightly beaten
50.00 ml	sunflower oil — for frying
4.00	piquanté peppers — chopped
30.00 ml	sesame seeds — black or white

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Method:

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.