INGREDIENTS:  

6 large Portobello mushrooms, thickly sliced (0.5cm)

Vegetable Oil, for frying

1 cup plain flour

2 cup bread crumbs

3 eggs

¾ cup milk

2 garlic cloves, finely chopped

2 teaspoons Parsley, finely chopped

¼ cup grated parmesan cheese

Salt & pepper, to season

Aioli:

¾ cup mayonnaise

Sprinkle of salt

Juice of ½ lemon

3 garlic cloves, finely chopped

1 teaspoon Dijon Mustard

Chives, finely chopped 


METHOD:

  1. Prepare the aioli. Add the mayonnaise, lemon juice, garlic, Dijon mustard and salt into a bowl and whisk (or add into blender) until combined. Refrigerate. 
  2. Next, thickly slice Portobello Mushrooms (approximately 0.5cm) and place on a tray. Sprinkle mushrooms lightly with salt. 
  3. Combine eggs, milk, garlic, parsley, parmesan cheese, and pepper in a medium sized bowl. Set aside. 
  4. Place flour and breadcrumbs into separate bowls. 
  5. Lightly dust mushrooms in flour, dip in egg mixture, then coat with breadcrumbs and place on a tray. Repeat until all mushrooms are coated. 
  6. Preheat vegetable oil in a deep fryer (or shallow pan), and fry mushrooms until lightly golden. 
  7. Place mushroom chips on a serving plate. Retrieve aioli mixture out of the refrigerator and put into a sauce bowl. Garnish with chives. Serve. 

SERVES: 4-6 people