Crumbed Mushrooms

Crunchy mushrooms you can dip, yes please! Featuring Chef's Own^™Pre-Dust, Chef's Own^™ Tempura Batter and Chef's Own^™ Coarse Panko Breadcrumbs. Take your favourite mushrooms, cover it in our savory batter and breadcrumbs then season with some rosemary, thyme and soy sauce, you won't regret it.

Made with:

What You'll Need

Amount	Ingredients
1 kg	Mushrooms, champignons or oyster mushrooms
30 g	Thyme, freshly chopped
30 g	Rosemary, freshly chopped
30 g	Parsley, freshly chopped
8 g	Salt
4 g	Black pepper
10 ml	Soy sauce
100 g	Chef's Own™ Pre-Dust
300 g	Chef's Own™ Tempura Batter
550 ml	Cold water
200 g	Chef's Own™ Coarse Panko Breadcrumbs

Preparation

1. Clean mushrooms from dirt with a brush and season with salt, black pepper and a splash of soy sauce.

2. Dust mushrooms with Chef's Own™ Pre-Dust (Step 1)

3. Dissolve Chef's Own™ Tempura Batter in cold water and season with the chopped herbs. Allow batter to rest for 10 minutes and dip mushrooms into the batter. (Step 2)

4. Coat the mushrooms in with Chef's Own™ Coarse Panko Breadcrumbs (Step 3)

5. Deep fry mushrooms at 170°C for 4-5 minutes.