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Mushrooms 2 ways

Method

  • Gently mix together the capers, gherkins, mayonnaise, sour cream, lime juice and coriander. Taste for seasoning and set aside.
  • Peel the large mushrooms, remove the stalks and then cut into thick even slices.
  • Place flour in one bowl, mix together the eggs and milk in another, and toss the breadcrumbs with 2-3 tbsp grated parmesan in a third bowl.
  • Then flour the mushrooms, toss in egg wash and coat well in breadcrumbs.
  • Heat a layer of oil in a large heavy-bottomed, non-stick pan and gently fry the mushrooms until golden, being careful not to overcrowd the pan. Drain well on kitchen paper towels.
  • At the same time, place the fennel on a large serving plate and top with a squeeze of lemon juice and the finely sliced raw mushrooms. Then top with another squeeze of lemon juice, seasonings, a little oil, the truffle oil, 1-2 tbsp grated parmesan and the fennel sprigs.
  • Arrange the fried mushrooms on another plate and serve with the lime and coriander tartare in a small bowl on the side.

Ingredients

  • 6 capers, chopped
  • 2 gherkins, chopped
  • 3-4 tbsp mayonnaise
  • 1 tbsp sour cream
  • juice of 1 lime
  • 1 heaped tbsp freshly chopped coriander
  • 8 large mushrooms
  • plain flour
  • 1-2 eggs
  • ½ cup milk
  • packet breadcrumbs
  • freshly grated parmesan
  • olive oil
  • 1-2 fennel bulbs, woody core removed & very finely sliced
  • 1 lemon
  • 10 medium mushrooms, very finely sliced
  • sea salt & freshly ground pepper
  • 1 tspn truffle oil (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm