Mushrooms, definitely one of my favourite vegetables. I cannot get enough of them, no matter what way they are cooked. Okay, I know they are technically not a vegetable, they are a fungi but we don’t need to be overly pedantic, do we?
They get even better when you stuff them with pâté. Everything tastes better with pâté in my opinion. My favourites? Smooth Brussels Pâté or Pâté de Campagne smothered on toast.
My mom has been making the little gems for years with good ol’ Ruskoline but I’ve revamped the recipe for 2015 using my trusty Panko Crumbs because they taste and look so much better. Combining the stuffed mushrooms with garlic mayonnaise turns an ugly-looking fungi into a beautiful looking appetizer.
Look how golden they are? LOOK! Yum. They are also ridiculously simple to make. Go try them out!
Do you love mushrooms as much as I do? Do you have a favourite pâté? Is there anything better than garlic mayo?
- 4 large button mushrooms
- 100g good quality pâté
- 1 cup of panko crumbs
- 1 egg, beaten
- 1/2 cup of flour
- Oil for deep-frying
- 1 clove garlic
- 100g good quality mayonnaise
- Clean the mushrooms, removing any dirt and pull out the stalks
- Using a teaspoon, fill each mushroom with some pâté
- Place the flour, beaten egg and panko crumbs into separate bowls
- Dip each mushroom into the flour, then the beaten egg and lastly roll the mushrooms into the panko crumbs until completely coated
- Heat the oil in a deep fat fryer (or large saucepan) for 3-5 minutes until golden brown
- Drain excess oil off by placing the mushrooms on paper towels
- Plate mushrooms on a bed of balsamic glazed lettuce leaves (or any salad combination you like)
- Crush the garlic into the mayonnaise, stir to mix, and serve alongside the mushrooms
- If your mushrooms haven't been completely coated in the panko crumbs, double dip them into more egg and roll in the crumbs again. This will then give you a better coating.