Coconut and Parmesan crumbed mushrooms
|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|
|fresh parsley — chopped, 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.