Breaded King Trumpet Mushrooms With Lemon And Pars... |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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 :-) 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 |
dipping sauce |
1/2 cup best quality mayonaise |
1 small clove garlic, mashed |
a few dashes of smoked paprika |
juice of half a lemon |
chopped parsley and lemon wedges, for garnish |
Directions:
1. Preheat oven to 375 degrees.
2. Wipe the mushrooms clean. Coat each mushroom in flour, shaking off any excess. Then dip in the egg, followed by the breadcrumbs, coating evenly.
3. 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.
4. Place mushrooms on a baking tray and finish in the oven for 15-20 minutes, or until the breadcrumbs are golden and crispy.
5. As in the photo, I smeared my sauce on the bottom of the mushrooms, garnished with lemon and parsely and served it with a grilled Kobe Beef NY steak.
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