Deep Fried Mushrooms with Tartare Sauce


1 1 1/4 lb (500 g) field mushrooms or small, open cap cultivated mushrooms
3 eggs
approx. 4 oz (120 g) fine fresh breadcrumbs
sunflower oil for frying
salt and pepper

for the tartare sauce:

4 hard boiled eggs
1 tbsp mild mustard
8 - 9 fl oz (250 ml) olive oil
strained fresh lemon juice
3 gherkins, finely chopped
2 - 3 tbsp capers, finely chopped
2 tbsp chopped chives
2 tbsp chopped parsley
generous pinch salt

garnish with:

1 tomato rosebud
small sprigs of parsley

serve with:

steamed asparagus or artichoke hearts


1. Make the sauce. Take the yolks out of the hard boiled eggs and mash very thoroughly with a fork in a bowl; work in the mustard and a generous pinch of salt. Add the olive oil very gradually, as for a classic mayonnaise, starting off by beating in a few drops at a time with a balloon whisk, gradually increasing this to a trickle.

2. When the mixture is thick and light, stir in lemon juice to taste. Stir the chopped gherkins and capers into the sauce with the herbs.

3. Beat in the hard boiled egg now if wished, having first strained it through a fine sieve. Add a little more salt to taste, and season with freshly ground white pepper.

4. Cut the stalks off the mushrooms flush with the underside of the caps and weigh the caps. Wipe
them with a slightly dampened cloth. Leave whole.

5. Beat the eggs lightly in a bowl with a pinch of salt and some freshly ground pepper.

6. Heat the oil in the deep fryer to 350°F (180°C). Dip the mushrooms into this, drain briefly and then roll in the breadcrumbs, coating them all over.

7. Deep fry a few at a time for 2 - 3 minutes, until the breadcrumb coating is crisp and golden brown. Drain each batch well and keep hot, uncovered, spread out on kitchen paper while you fry the rest.

8. Serve as quickly as possible, with the tartare sauce.

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