Deep Fried Oyster Mushrooms
When picking or buying oyster mushrooms make sure you get young mushrooms with shiny white, dry gills.
Ingredients
- 8 oyster mushrooms
- 4 oz plain flour
- 2 eggs
- 2 tablespoons double cream
- salt and freshly milled white pepper
- 8 oz breadcrumbs
- 2 tablespoons grated stale Gouda cheese
- oil for deep frying
Instructions
- Cut off the tough mushroom stalks just below the cap. Remove any broken edges and dirt from the mushrooms but do not wash them.
- Season with salt and dip the mushrooms into the flour.
- Beat the eggs with the cream and season with salt and pepper. Coat the mushrooms with the mixture.
- Mix the breadcrumbs with the grated cheese and tip on to a plate. Dip the mushrooms in the breadcrumbs and press the crumbs gently on to the mushrooms.
- Heat the oil to 180 c (350f) in a large saucepan or deep-fryer. Fry the mushrooms one after the other for 2-3 minutes each side, until brown and crisp, drain on absorbent paper and keep the mushrooms hot.
- Serve with: potato salad.
Calories: 411 kcal
Carbohydrates: 63 g
Protein: 15 g
Fat: 10g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 101 mg
Sodium: 511 mg
Potassium: 195 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 272 IU
Vitamin C: 1 mg
Calcium: 177 mg
Iron: 4 mg