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[Rodney Dunn, from The Agrarian Kitchen, has done it again. In the April 2010 issue of Gourmet Traveller he has a collection of Mushroom recipes. Today I cooked the parmesan crumbed recipe,and it was delicious. They could be served as an entre or as a side to a main meal. I didn't make the aioli as we ate the mushrooms with seafood pancakes as it is Good Friday. I used the TMX to make the batter that the mushrooms are dipped in, prior to the parmesan breadcrumbs. The pramesan cheese I grated in the TMX before adding the breadcrumbs, and then mixed together.
Rice Bran oil for deep frying
150g seasoned flour
3 eggs
250ml. milk
240g. fine white fresh breadcrumbs
100g. finely grated parmesan
800g. large Swiss Brown mushrooms,( about 12), thickly sliced.
Place parmesan in TMX bowl and zap to form fine mix, add breadcrumbs and mix briefly. Set aside in shallow dish.
Place flour, eggs and milk in TMX bowl and zap for 6 seconds, speed 5. Place in shallow dish.
Heat oil to 180 in deep pan on stove.
Dip mushroom slices in egg wash and then in breadcrumbs.
Fry until golden, drain on hand towel.
Aioli
2 eggs
Juice of 1 lemon
4 garlic cloves
125g, EACH of Rice Bran oil, and olive oil.
Place eggs, lemon juice and garlic in TMX bowl and press TURBO button twice.
Scrape down sides
Place Butterfly in bowl and beat for 1 min. on speed 4.
Slowly add oil over 4 mins.
This makes 6 generous serves
