Crumbed Mushrooms
Crumbed button mushrooms with garlic or tartare sauce.
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 300 | grams |
mushrooms, button
|
|
| 100 | millilitres |
yogurt, plain
|
*
|
| 100 | grams |
bread crumbs
|
|
| 1 | each |
eggs
beaten |
|
| 50 | grams |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+2 | grams |
mushrooms, button
|
|
| 1E+2 | millilitres |
yogurt, plain
|
*
|
| 1E+2 | grams |
bread crumbs
|
|
| 1 | each |
eggs
beaten |
|
| 5E+1 | grams |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
Directions
Soak the mushrooms in the yogurt and place in the fridge for 1 hour. In 3 separate bowls, place the flour bread crumbs and beaten egg. Add the salt and pepper to the flour and mix. Dip the mushrooms first in the flour, then the egg and then the bread crumbs, making sure that the mushrooms are fully coated each time. Repeat the process. deep fry the mushrooms until golden brown and drain all the oil on kitchen paper. Alternatively...this is what i do, place the mushrooms in a baking dish and lightly spray cooking oil over the mushrooms. Bake in a medium to high preheated oven for 15 min, remove and serve with a garlic or tartare sauce as a starter.
