Breaded mushrooms with chilli and herb dip
By Nick Nairn
From Ready Steady Cook
Ingredients
For the mushrooms
- 100²µ/3½´Ç³ú mushrooms
- 100²µ/3½´Ç³ú plain flour, seasoned with salt and freshly ground black pepper
- 2 free-range eggs, beaten
- 100²µ/3½´Ç³ú breadcrumbs
- 500ml/18fl oz vegetable oil
For the dip
- 200g/7oz Greek yoghurt
- ½ tsp dried chilli flakes
- 1 clove garlic
- 25g/1oz mixed herbs (basil, parsley, coriander, chervil, chives)
- salt and freshly ground black pepper
Method
Toss the mushrooms in the flour, coat them in egg, then coat in breadcrumbs.
Heat the oil in a deep, heavy-bottomed pan. It is ready when a breadcrumb that is dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended!)
Deep fry the mushrooms until golden. Carefully remove with a slotted spoon and drain on kitchen towels.
To make the dip, place all the ingredients into a food processor, season with salt and freshly ground black pepper and mix until smooth.
Serve the mushrooms on a plate with the dip in a small bowl.
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