Coconut and Parmesan crumbed mushrooms

By Food24 October 13 2014
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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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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.

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