芝士香草煎白蘑菇

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芝士香草煎白蘑菇

烹調步驟

步驟 1

先將雞蛋在一個淺盤中打勻，同時將麵包糠、芝士、香蔥和鹽、胡椒在另一個淺盤中混合均勻。

步驟 2

將蘑菇先在蛋液中沾一下，再沾上面包屑和芝士混合物，使蘑菇沾滿麵包屑後，將其放在以中溫加熱的油中，一次放入約4-6個炸至金黃色即可。

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Cheese and Herb Crumbed White Button Mushrooms

Ingredients:
3 eggs
4 cups fresh breadcrumbs
salt and ground black pepper
1/3 cup finely chopped chives
1 cup finely grated Parmesan cheese
Extra light olive oil,for deep frying
400g white button mushrooms,stems trimmed

Preparation:
1.Place the eggs into a shallow dish and whisk until well combined. Combined the breadcrumbs,cheese,chives and salt and pepper in a separate shallow dish.
2.Dip 1 mushroom at a time into the egg and then coat in the breadcrumb and cheese mixture, pressing the breadcrumbs on to secure.Repeat with remaining mushrooms,egg and breadcrumb mixture. Heat oil in a saucepan or wok over medium heat until hot. Deep-fry the mushrooms,4-6 at a time,until golden.