It’s the weekend and I couldn’t be more ready to enjoy a chilled glass of wine and a delicious plate of these crumbed mushrooms. I urge you to make these. If you are a mushroom fan (you know I am) you’ll absolutely love them. If you’re not a mushroom fan usually, this just might be the crunchy bite that converts you.
I love this as a snack with drinks but you could easily turn this into a light dinner by serving it with a big green salad.
Have a fabulous week. Kelly xo
P.S Did you see the magnificent Mushroom, Chicken and Kale Lasagna I shared last week? It’s cosy heaven! You can find the recipe HERE
Parmesan and thyme crumbed button mushrooms w/ paprika mayo
Serves 6 as a snack
½ cup good-quality mayonnaise
½ teaspoon hot-smoked paprika
400 grams Meadow button mushrooms - halved
2 free range egg – lightly beaten
2 cups panko breadcrumbs
3/4 cup finely grated Parmesan
1 teaspoon dried thyme
1 teaspoon sea salt
Oil for frying
To serve: lemon wedges
Stir the mayonnaise and paprika together. Set aside until ready to use
Stir together the breadcrumbs, Parmesan, thyme and salt. Dip the mushrooms in the eggs and coat in the breadcrumbs. Place on a large plate and continues this process until all the mushrooms are coated.
Heat 2 cm of oil in a sauté pan over a medium heat. Cook the mushrooms in 3-4 batches (do not overcrowd the pan) until golden all over. Place in a warm oven until all the mushrooms are cooked.
Serve immediately with the paprika mayo on the side and lemon wedges to squeeze over as desired.
Thanks so much to Meadow Mushrooms for sponsoring this post! x