I have tried to get these Egg-Free Crumbed Mushrooms right, a few times before. However, it never quite turned out the way I wanted it to. This time however, it turned out perfect.
These mushrooms are my favorite and could eat them everyday, if only they weren’t deep fried. I am sure they could work in the Air-Fryer so next time will try that.
There was a recipe that I stumbled upon. That recipe used a batter but somehow it didn’t quite appeal to me. The batter didn’t have any herbs or spices, it was just a plain batter.
I don’t think a batter will give mushrooms that crunch I was looking for. So I decided to pimp up my batter and dip them in Panko breadcrumbs.
Panko breadcrumbs is a Japanese breadcrumb found in most major supermarkets. It is made from white bread without the crusts.
It is a lighter, airier breadcrumb that doesn’t absorb a whole lot of grease and it stays crispy for longer. It gives the mushrooms a perfect crunch too.
These Egg-Free mushrooms are absolutely to die for. I promise it is addictive. I could not stop eating them. They are crispy on the outside, soft on the inside with a hint of lemon.
Although I don’t do deep fried often this recipe is a keeper. I will definitely make it again and again, that’s how much I love them.
I made a little dip too and that just took those mushrooms to another level. You have got to try them.
The batter for these mushrooms should be a runny consistency. You then dip the mushroom into the batter and allow the excess batter to drip off. Roll them into the Panko crumbs and deep fry them.
Ii is best if you start by using half the quantity of breadcrumbs because you don’t want all the crumbs becoming soggy. You won’t even miss the eggs.
I am never using eggs to make these mushrooms again. I am a little old-fashioned so I don’t use any fancy gadgets to the test the oil.
You merely drop a crumb in and if bubbles forms around it and the crumb rises I know my oil is hot enough. These mushrooms need to be fried until golden brown.
More Mushroom Recipes to try:
Egg-Free Crumbed Mushrooms
- 250 gram button mushrooms
- 1/2 cup cake wheat flour
- 1/2 tspn baking powder
- 1/2 tspn salt
- 1/2 tspn dried thyme
- 1/2 tspn paprika
- 1 tspn garlic and herb seasoning I used Ina Parmaan
- 2 tbsp grated Parmesan
- 1 tbsp fresh lemon juice
- 150 ml ice cold water
- 3/4 cup panko breadcrumbs
- Oil for frying Light Olive Oil or Canola Oil
- 1/4 cup mayonnaise
- 2 tbsp plain yogurt
- 1 small clove garlic grated
- pinch of chilli flakes
- Use a damp paper towel or a soft brush to remove any dirt from the mushrooms. Set aside
- Add the Panko Breadcrumbs to one bowl. In another bowl mix the flour, baking powder, parmesan, salt, thyme, paprika, garlic and herb seasoning and lemon juice. Add the water a little at a time until you form a batter, should be a runny consistency
- Heat the oil in a pan on medium heat
- Dip the mushroom in the batter, let the excess batter drip off the mushroom. Roll the mushroom in the panko breadcrumbs
- Fry in hot oil on medium heat until mushrooms are golden brown and crisp
- Mix all the ingredients for the dip in a small bowl and refrigerate until serving time
- I test the oil by dropping a crumb in the oil. If it creates bubbles around the crumb and the crumb rises, it's how I know my oil is ready
- You can give the mushroom a light rinse if you wish but do not soak the mushrooms in water, it soaks water like a sponge