On a whim at the super market I grabbed the bargain mushrooms on sale for 25p. The yellow reduced sticker lured me in and then of course there they were staring at me in the fridge and I didn’t really have anything that I wanted to pair with them and time had run out. They had to be used up.
So I pondered for a moment and then came up with this recipe. I had some Matzo meal left over from the Passover and since it works on fish as a coating, well I thought it would also work on mushrooms. This for me is a real childhood nostalgia classic dish, and I just felt like them this evening after all I haven’t actually eaten them in years.
For those that don’t know what matzo meal is: It is when an unleavened flatbread is blitzed up to form a breadcrumb-like consistency. If you don’t have any in your cupbaord coarse breadcrumbs would be an suitable substitute.
You can substitute mushrooms for other varieties but just sometimes, the honest basic button mushroom just does the job and the results were just incredibly tasty.
For the mushrooms
- 250- 300g Closed white Mushrooms
- 100g Plain flour
- 3 eggs, whisked
- 1 tsp, Garlic puree
- 125g Matzo meal
- salt pepper
- 40g Grated parmesan
- 2 tsp Dried herbs, such as sage, parsley or basil
- 2 tsp smoked paprika
- 4 tbsp Sunflower or vegetable oil
- 0ptional: 5-6 sage leaves
For the Siracha Mayo
- 3 tbsp Low fat or regular mayonnaise
- 1/2 tsp garlic puree
- 1 tbsp sriracha (or more if you like it spicier)
- Preheat your oven to 180-200 oc.
- Now prepare your breading station, in three bowls, or plastic containers.
- In this order – from left to right. Place the flour in the first plastic container.
- In the next container cracks the eggs, add the garlic and whisk.
- In the third container, add the matzo meal, parmesan cheese, salt, pepper, dried herbs and paprika. Then mix well.
- To the right of the matzo meal mix place your baking tray.
- Now in stages add about 4 mushrooms to the flour, then transfer to the egg. With your hands or a spoon, move around the mushrooms so they are fully covered in eggs.
- Now transfer to the matzo meal, and with your hands make sure the mushrooms are fully covered. Shake off and place in the baking tray.
- Repeat this process until all the mushrooms are covered.
- Add the oil into the tray and bake in the oven for between 20-30 minutes until brown and crispy. Turn half way through for an even cook.
- Whilst in the oven make your dipping sauce. Combine all the ingredients in a small bowl and mix well.
- When your mushrooms nearly cooked, if you would like, throw in the sage leaves to crispen. Then after 3-4 minutes remove and serve immediately.