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Breaded Garlic Mushrooms

A lot of people have asked me to make this dish since I started my site. It can be found on menus up and down the country though you would never find them on one of mine as I am not a big fan. However, being a chef isn’t about cooking to my own personal tastes, it is about cooking food that my customers want. These days you are the people I cook for so here they are, a recipe for breaded garlic mushrooms as requested by so many of you.

I changed it a little by making a chilli, garlic and coriander mayonnaise rather than a garlic mayonnaise but have included the recipe and method for both below.

If you don’t have a deep fat fryer then you can cook them on a pan or bake them in the oven. The method for all 3 ways of cooking them is also included below.



Allergens : Contains Gluten

Mushrooms – 300g or about 6 per person

Fresh Breadcrumbs – 100g

Flour – 50 – 75g

Eggs – 2

Lettuce Leaves (optional) – to garnish


Mayonnaise – 6t tbsp

Fresh Red Chilli – 1/4

Garlic Clove – 1 finely chopped

Fresh Corainder – Small bunch

Water – 2 tsp


Mayonnaise – 6 tbsp

Garlic Clove – 1 finely chopped

Parsley – Small Bunch

Water – 2 tsp



Getting Ready…

You will need – 1 deep fat fryer or frying pan or baking tray and greaseproof paper, 3 bowls (soup bowls will do) 1 fork and 1 slotted spoon or similar.


If using the deep fat fryer heat it to 180c or high, if using the oven pre-heat it to 180c GM4


Place the mayonnaise in a cup or small bowl and mix in the rest of the ingredients depending on which you choose to make.


Crack the eggs into one bowl the beat with a fork, place the flour in another, and the breadcrumbs in the third.


Remove the stalks from the mushrooms then roll each in the flour first then the eggs coating each entirely before finally coating in the breadcrumbs.


If using the DEEP FAT FRYER place in the basket and cook for 3 minutes then carefully turn and cook for 3 minutes on the other side, remove and place on kitchen paper to soak up the excess fat.


If using the OVEN, line the baking tray with greaseproof paper and bake the mushrooms for 7 minutes then turn oven and bake for 7 minutes on the other side.


If PAN FRYING heat about 1 inch of rapeseed oil in the pan and fry on a medium heat for 4 – 5 minutes on each side. Remove and place on kitchen paper to soak up the excess fat.


Serve on their own with your choice of mayo or do as I did and serve on lettuce leaves.

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