Coconut and Parmesan Crumbed Mushrooms
Delicious parmesan and coconut crumbed mushrooms, fried and served with a homemade tartar sauce.
Coconut and Parmesan Crumbed Mushrooms Delicious parmesan and coconut crumbed mushrooms, fried and served with a homemade tartar sauce. |
| Servings | Prep Time |
| 4servings | 15min |
| Cook Time |
| 15min |
|
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Ingredients
- 300gr button mushroomsstalks removed
- 4tablespoons coconut flour
- 3large eggswhisked
- 1 1/2cups grated parmesan
- 1 1/2cups desiccated coconut
- 1/4cup fresh parlseychopped fine
- salt and black pepperto season
- oil for shallow frying
- 2cups low carb mayonnaise
- 4 gherkinsgrated fine
- 4drops tabasco sauce
- squeeze fresh lemon juice
- fresh parsleyto garnish
Instructions
- First off, rinse the mushrooms and set aside.
- Transfer the flour into a bowl and set aside, as well as the egg. Mix the parmesan, coconut, parsley and seasoning in another bowl, set aside.
- Heat the oil until hot.
- Dip the damp mushrooms in the flour, then cover with egg and lastly cover with coconut and parmesan crumbs.
- Shallow fry until golden brown. Remove and drain on kitchen paper.
- For the tartar sauce; combine the mayonnaise, grated gherkins, Tabasco and lemon juice. Mix well and refrigerate.
- Serve crumbed mushrooms with tartar sauce and garnish with chopped parsley.