Crispy Oyster Mushroom

I remember as a kid, we’d go to this restaurant on tree tops, it was called Toona Tree and I’d always order the same thing - breadcrumbed mushrooms, parma ham and melon.  It was divine then and it’s just as divine now.  Here’s an adult version of the button mushrooms and they’re so so good.

Here’s what you’ll need

Serves: 2 | Prep: 10 mins | Cooking: 10 minutes

Ingredients

Mushrooms

200g oyster mushrooms, torn into large peices

3/4 cup arrowroot powder

1/4 cup panko breadcrumbs

1/2 teaspoon salt

Freshly ground black pepper

3/4 cup milk

2 tablespoons yogurt

Olive oil for frying

To serve

Aioli

Lemon Wedges

Parsley

Step one: Heat oil in a skillet.  In the meantime, mix the arrowroot powder, panic breadcrumbs, salt & black pepper together.  In another bowl, whisk the milk and yogurt together. Dip mushrooms in milk mixture, shake off excess liquid and then coat with the breadcrumb mixture, coating well.

Step two: Fry mushrooms in small batches until golden brown.  Drain excess oil on a paper towel, serve with Aioli & lemon.