
This recipe first appeared in Food magazine.
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Ingredients
Method
1.Wipe the mushrooms clean, remove the stalks and use a teaspoon to fill each cap with about half a teaspoonof the paté.
2.Combine the breadcrumbs and sage leaves together in a bowl.
3.Place the flour and beaten egg into separate bowls. Dip each mushroom in the flour and then the beaten egg. Roll the dipped mushrooms in the combined breadcrumbs and sage leaves.
4.Heat the oil in a medium saucepan and deep-fry mushrooms a few at a time for 2-3 minutes until golden. Drain the mushrooms on paper towels and serve them warm as an appetiser.