We had eaten so much over the Easter holiday, that by the evening of the first day back at work, I really didn't feel like cooking or eating so no plans were made. by 7.30 we were feeling a little peckish so I made these PARMESAN CRUMBED MUSHROOMS WITH AIOLI, from the April GOURMET TRAVELER.
This quantity makes a light meal for 4, or a satisfying snack for 6 people.
The quantities can be easily be halved.
Light vegetable oil for deep-frying
1 cup seasoned plain flour
1 cup milk
2 cups fresh white or Panko breadcrumbs
12 large mushrooms, sliced thickly (about 12 mm)
Juice of one lemon
4 garlic cloves, finely chopped
1 cup (250ml) each of extra virgin olive oil and vegetable oil
FOR THE AIOLI, process the eggs, lemon juice and garlic in a food processor until light and frothy (1 to 2 minutes). With the motor running, add oils in a thick stream until emulsified. Season to taste, and refrigerate until required. Makes about 350ml.
Heat vegetable oil to 18oC in a deep fryer or large deep sided saucepan. Whisk eggs and milk together in a separate bowl. Combine breadcrumbs and Parmesan in a separate bowl. Dust each mushroom with slice in flour, then the egg-wash, then coat in the breadcrumbs.
Deep fry mushrooms in batches of about 3 or 4, until golden. Remove and drain on absorbent paper. Season to taste and serve hot with aioli.