Garlic Mushrooms Recipe Video


Preparation Time30 MinCooking Time15 Min
Ready In45 MinDifficulty LevelEasy
Health IndexAverageServings4
MethodMain Ingredient
Interest GroupHealthy


 Baby mushrooms160 Gram
 Mixed salad leaves4 Cup (64 tbs) (Approx 4 handfuls)
 Garlic butter2 Tablespoon
 Lemon oil1 Teaspoon
 Eggs2 Medium
 Plain flour2 Tablespoon
 White breadcrumbs100 Gram
 Vegetable oil4 Cup (64 tbs) (for deep frying)

Nutrition Facts

Serving size

Calories 402 Calories from Fat 286

% Daily Value*

Total Fat 32 g49.5%

Saturated Fat 6.5 g32.7%

Trans Fat 0 g

Cholesterol 103.6 mg

Sodium 259.3 mg10.8%

Total Carbohydrates 21 g7.1%

Dietary Fiber 0.96 g3.8%

Sugars 1.3 g

Protein 6 g12.7%

Vitamin A 5.3% Vitamin C 0.29%

Calcium 5% Iron 7.6%

*Based on a 2000 Calorie diet


1. Mix eggs, flour and breadcrumbs also known as pane mix.
2. Using a small knife, remove the stalks from the mushrooms and wipe the mushrooms with a damp cloth.
3. Fill the cavity where the stalk was removed with garlic butter and place on a tray and put in the fridge for at least 30 minutes to firm the butter.
4. Wash and dry the salad leaves.
5. Pass the filled mushrooms through the pane twice, to get a crisp finish to the garlic mushrooms when cooked.
6. Heat oil into a wok or saucepan to about a third full to approximately 180°C (Gas Mark 4).
7. Using a slotted spoon, carefully lower the mushrooms into the hot oil and fry until golden and crispy.
8. Remove the mushrooms from the oil using a slotted spoon, drain on kitchen paper to remove any excess oil and remove the oil from the heat.
9. Dress the salad leaves with a little lemon oil and neatly place a small handful in the centre of each plate.

10. Divide the garlic mushrooms evenly between your plates, drizzle over any remaining oil and serve the garlic mushrooms immediately.