Crispy garlic mushrooms recipe

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  • Cuisine: Modern Australian
  • Serves 4

Whoever said life’s too short to stuff a mushroom hasn’t tasted these.
 

Ingredients

150g fresh goat’s curd or ricotta
2 garlic cloves, crushed
2 tbsp chopped fresh herbs (basil, parsley, thyme and oregano)
Freshly ground black pepper
1 tbsp thickened (whipping) cream
350g medium button mushrooms, or 6 per person
1 medium egg
125ml (1/2 cup) milk
Flour for coating
50-100g dry breadcrumbs
500g salad leaves
Dressing
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Preparation

Mix goat’s curd, garlic, herbs, pepper and cream. Remove stems from mushrooms. Use a teaspoon to fill mushroom cavities with cheese mixture, rounding the tops to form ‘balls’.

Lightly beat egg with milk. Fill one bowl with flour and another with dry breadcrumbs. Coat mushrooms with flour, egg then breadcrumbs one at a time. Repeat coating to prevent mushrooms leaking during cooking.

Heat oil to 180°C (350F) and deep-fry 6–8 mushrooms at a time until golden brown. Drain on absorbent paper.

Dress salad leaves. Pile on to 4 plates.

Arrange 6 mushrooms around salad leaves and serve.

If you enjoyed this Crispy garlic mushrooms recipe then browse more Modern Australian recipes, side dish recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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