Name: Crumbed mushrooms with olive dip
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 100 gram cream cheese, at room temperature; 100 gram feta, crumbled; 1/2 cup pitted green olives, chopped; 2 tablespoon vegetable oil, plus extra, to deep-fry; 2 clove garlic, crushed; 2 eggs; 1/4 cup milk; 3 cup soft fresh breadcrumbs; 1/3 cup finely chopped flatleaf parsley; 20 button mushrooms, equal size

Ingredients

100 gram cream cheese, at room temperature

100 gram feta, crumbled

1/2 cup pitted green olives, chopped

2 tablespoon vegetable oil, plus extra, to deep-fry

2 clove garlic, crushed

2 eggs

1/4 cup milk

3 cup soft fresh breadcrumbs

1/3 cup finely chopped flatleaf parsley

20 button mushrooms, equal size

Method

1.Process cheeses, olives, 2 tablespoons oil and garlic until smooth; season with salt. Transfer to a medium bowl. Cover with plastic wrap; chill until required.

2.Whisk eggs and milk in a small bowl. Combine breadcrumbs and parsley in a large bowl.

3.Dip mushrooms, one by one, into egg mixture. Coat in crumb mixture and place on a baking tray. Cover with plastic wrap; chill 10 minutes.

4.Heat oil, 5cm deep, in a large, heavy-based saucepan (oil is ready when a cube of bread crisps quickly without absorbing oil).

5.Deep-fry mushrooms, in batches, 2-3 minutes each batch, or until golden brown. Using a slotted spoon, transfer to paper towels to drain. Reheat oil between batches if necessary.

6.Place mushrooms on a plate; serve with olive dip.

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Ingredients

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