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Egg-Free crumbed mushrooms in a white plate with a dip
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5 from 3 votes

Egg-Free Crumbed Mushrooms

These perfectly crumbed mushrooms are heavenly and so addictive
Prep Time30 minutes
Cook Time15 minutes
Course: Appetizer
Cuisine: General
Keyword: crumbed mushrooms, egg-free mushrooms, fried mushrooms

Ingredients

  • 250 gram button mushrooms
  • 1/2 cup cake wheat flour
  • 1/2 tspn baking powder
  • 1/2 tspn salt
  • 1/2 tspn dried thyme
  • 1/2 tspn paprika
  • 1 tspn garlic and herb seasoning
  • 2 tbsp grated Parmesan
  • 1 tbsp fresh lemon juice
  • 150 ml ice cold water
  • 3/4 cup panko breadcrumbs
  • 1 cup vegetable oil or peanut oil

Dip

  • 1/4 cup mayonnaise
  • 2 teaspoon chilli sauce

Instructions

  • Use a damp paper towel or a soft brush to remove any dirt from the mushrooms. Set aside
  • Add the Panko Breadcrumbs to one bowl. In another bowl mix the flour, baking powder, parmesan, salt, thyme, paprika, garlic and herb seasoning and lemon juice. Add the water a little at a time until you form a batter, should be a runny consistency
  • Heat the oil in a pan on medium heat
  • Dip the mushroom in the batter, let the excess batter drip off the mushroom. Roll the mushroom in the panko breadcrumbs
  • Fry in hot oil on medium heat until mushrooms are golden brown and crisp

Dip

  • Mix all the ingredients for the dip in a small bowl and refrigerate until serving time

Notes

  1. I test the oil by dropping a crumb in the oil. If it creates bubbles around the crumb and the crumb rises, it's how I know my oil is ready
  2. You can give the mushroom a light rinse if you wish but do not soak the mushrooms in water, it soaks water like a sponge
  3. If you do not have the garlic and herb seasoning you can add 1/2 teaspoon garlic powder and 1/2 teaspoon lemon pepper to the mixture instead