Recipe

Breaded King Trumpet Mushrooms With Lemon And Parsley Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 4 months, 2 weeks ago My boyfriend picked out a few beautiful King Trumpet mushrooms at the farmer's market last Saturday for me to "do something with". I thought about the breaded mushrooms and the tired ranch dip they serve at chain restaurants but I gave it a gourmet spin :-) ... More Prep:10m Cook:15m Servings:4	Luisascater
	breaded panko mushooms sauce appetizer

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Ingredients

4 King Trumpet mushrooms, quarted lengthwise

2 eggs, lightly beaten, seasoned with kosher salt & White pepper

2 cups panko breadcrumbs

2 cups flour

canola oil, for shallow frying

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Dipping Sauce

1/2 cup best quality mayonaise

1 small clove garlic, mashed

a few dashes of smoked paprika

juice of half a lemon

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chopped parsley and lemon wedges, for garnish

Directions

Preheat oven to 375 degrees.

Wipe the mushrooms clean. Coat each mushroom in flour, shaking off any excess. Then dip in the egg, followed by the breadcrumbs, coating evenly.

Pour enough oil in pan to coat the bottom and heat on med-high. Add the mushrooms and shallow fry until the breading is light golden brown. Drain on paper towels.

Place mushrooms on a baking tray and finish in the oven for 15-20 minutes, or until the breadcrumbs are golden and crispy.

As in the photo, I smeared my sauce on the bottom of the mushrooms, garnisged with lemon and parsely and served it with a grilled Kobe Beef NY steak.

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Comments

trigger 4 months, 2 weeks ago said:
Bring it on Luisa bring it on.
Oh this sounds so delicious with crispy panko bread crumbs.I love the dipping sauce as well.
Five forks and a smile :)

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