Parmesan and thyme crumbed button mushrooms w/ paprika mayo

Serves 6 as a snack

Kelly Gibney's crumbed mushrooms. Photo: Kelly Gibney

Ingredients

• ½ cup good-quality mayonnaise
• ½ teaspoon hot-smoked paprika
• 400 grams button mushrooms - halved
• 2 free-range eggs – lightly whisked
• 2 cups panko breadcrumbs
• 3/4 cup finely grated Parmesan
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• Oil for frying
• To serve: lemon wedges

Method

Mix the mayonnaise and paprika together. Set aside until ready to use

Stir together the breadcrumbs, Parmesan, thyme and salt. Dip the mushrooms in the eggs and coat in the breadcrumbs. Place on a large plate and continue this process until all the mushrooms are coated.

Heat 2 cm of oil in a sauté pan over a medium heat. Cook the mushrooms in 3-4 batches (do not overcrowd the pan) until golden all over. Place in a warm oven until all the mushrooms are cooked.

Serve immediately with the paprika mayo on the side and lemon wedges to squeeze over as desired.