I have rediscovered the joy of garlic mushrooms. I know, I know… I’m a fool for ever falling out of love.
In my defence though, garlic mushrooms can vary greatly in quality, when they’re eaten in a restaurant.
They’re either overly greasy or they aren’t garlicky enough. In fairness though, when they’re good, they’re exceptional and God help the person who asks you to share.
Herself had been haranguing me to make garlic mushrooms for a while and I had tried to procrastinate and prevaricate my way out of said mission, for as long as possible. I just didn’t want a snack (or starter) which was deep fried. In the end though, just to keep the peace, I relented. But I had a plan.
If you’re a regular reader of this column, you’ll remember the onions rings from before Christmas. Dredged in flour and parmesan, they’re oven baked rather than fried. Well, for my mushroom mission, I decided to use the same technique.
The quantities here are a little un-precise that’s because – admittedly – I’m essentially winging things.
But, as much as I hate wasting food, I for one won’t lose too much sleep about throwing out some un-used breadcrumbs or a bit of whisked egg.
This recipe should crumb about eight to 10 ‘shrooms (more than enough for two starters or a snacking mission). Although, you can always double up if you want to make more.
8 to 10 mushrooms (I used chestnut), brushed clean (never washed)
three/four slices of bread, blitzed or grated into crumbs
1 handful of finely grated parmesan
half a tsp of fine sea salt
lots of black pepper, about ten twists of the mill
1 large or 2 small eggs, whisked
1 large or 2 small cloves of garlic, grated
3 heaped tbsps of plain flour
cooking spray, sunflower or butter
Set your oven to pre-heating (190˚C or so) and while that’s happening, set out all your ingredients. You’ll want a kind of production line.
Crush the garlic or grate on a fine grater and add that to the bowl of whisked egg and mix through.
Add the flour to another bowl and season with a little salt and pepper.
In yet another bowl, add the breadcrumbs and parmesan and another touch of seasoning and mix well.
At the end of the production line, place a non-stick baking tray (I use a cookie tray) lightly greased.
Now comes the fun bit, which, if you have any little humans in the house, they should be glad to help.
Taking one ‘shroom at a time, dredge first in the flour (knocking off any excess), then put through the egg, then through the breadcrumb/parmesan mix, making sure they’re well coated. Lastly, delicately place each breaded ‘shroom onto the baking tray. Repeat until you run out of ‘shrooms or breadcrumbs or patience.
Now comes the genius bit. Before you place the tray into the oven, take the cooking spray and spray each breaded ‘shroom all round.
This should result in a nicely golden not to mention crunchy, final product.
Retire the whole tray to the oven and bake for about 15 minutes, or until golden.
Now all you need to do is rustle up some dips for serving. But even on their own, they’re sensational. Healthy too.
Go on. Wing it.
Read the full story in this week’s paper, available in your local newsagents today or subscribe to our Digital Edition by clicking below