CRUMBED MUSHROOMS WITH CORIANDER AND LIME DIPPING SAUCE | SA Garden and Home
RECIPES AND STYLING LYN WOODWARD PHOTOGRAPHS CHRISTOPH HOFFMANN

You can happily invite guests midweek with these stylish, easy-to-make dishes. You’ll find the recipes in our May issue. Download the free shopping list HERE.

(Serves 4)

INGREDIENTS

oil for frying

150g cake flour

5ml Chinese five spice powder

3ml garlic powder

salt and milled black pepper, to taste

2 eggs

80g fresh white breadcrumbs

120g panko crumbs*

500g assorted mushrooms, such as button, brown and enoki

FOR THE CORIANDER AND LIME DIPPING SAUCE

10ml coriander seeds

5ml cumin seeds

125g sour cream

60ml mayonnaise

1 clove garlic, crushed

zest and juice of 1 lime

salt and milled black pepper, to taste

TO SERVE

45ml fresh coriander, chopped

lime wedges (optional)

 

METHOD

1. To make the crumbed mushrooms, heat the oil in a deep pan or fat fryer.

2. Place the flour, Chinese five spice powder, garlic powder and salt and pepper in a bowl and mix well.

3. In a second bowl, lightly beat the eggs.

4. In a third bowl, place the white and panko breadcrumbs.

5. Coat a few mushrooms in some of the flour mixture and shake off any excess flour. Dip and coat the mushrooms in the egg then coat in the breadcrumb mixture. Repeat with the remaining mushrooms.

6. Gently fry the mushrooms in batches, until crispy and golden brown. Drain well on paper towel and season with salt and pepper.

7. To make the coriander and lime dipping sauce, heat the coriander and cumin seeds in a hot, dry frying pan for 1–2 minutes. Transfer them to a mortar and pestle and crush the spices together. Place them in a small mixing bowl.

8. Stir in the remaining ingredients and season to taste.

9. Serve the mushrooms garnished with coriander with lime wedges and the coriander and lime dipping sauce.

*COOK’S NOTE Use only white breadcrumbs for a more even crumb coating, or only panko crumbs for a lighter, crisper coating.

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