Breaded Mushrooms and Garlic Mayonaise

Breaded Mushrooms and Garlic Mayonaise

Bit of a throw back, but they are delicious and the addition of the oregano in the breadcrumbs is really rather nice. The mushrooms will be boiling hot when they first come out, so either wait a minute or warn your guests

Breaded Mushrooms and Garlic Mayonaise

Ingredients Makes 24 Mushrooms

  • 24 small button mushroom or 12 mushrooms cut in half
  • Plain flour for dusting
  • Beaten egg mixed with a little milk
  • 100g dried breadcrumbs
  • 1 tbsp dried oregano
  • Salt and pepper
  • 700ml vegetable or cooking oil
  • 3 tbsp good quality mayonnaise
  • 1 clove garlic, crushed
  • 1 tbsp parsley, finely chopped


  1. Wipe the mushrooms clean with kitchen paper
  2. Mix the breadcrumbs with oregano and some salt and pepper
  3. Have the flour, egg and breadcrumbs in 3 separate medium sized bowls lined up along the work top
  4. Dust the mushrooms in the flour, a few at a time and dust off any excess flour
  5. Next, dip them into the egg wash making sure they are completely coated but handling carefully
  6. Coat completely in breadcrumbs, then repeat the flour, egg and breadcrumb process one more time so each mushroom has been coated twice
  7. Heat the oil gently on a medium heat in a heavy based pan, or heat a deep fat fryer until a small piece of bread sizzles and turns golden brown
  8. Fry the mushrooms in batches until they float at the top of the oil and are golden brown, take them out with a slotted spoon and drain on kitchen paper
  9. Mix the mayonnaise, garlic and parsley together and put in a small bowl in the middle of a serving plate, place the mushrooms around the small bowl and serve still hot with some cocktail sticks and cocktail napkins

Delicious Mountain Cookbook

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