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Crumbed Mushrooms with Garlic Yogurt Dip
If you’re looking for a crispy, savory appetizer that’s always a hit, these Crumbed Mushrooms are just the thing. I make them whenever I have friends or family over, especially for casual dinners or weekend get-togethers. The crispy coating combined with the juicy mushrooms makes them utterly irresistible! Pairing them with a creamy garlic yogurt dip adds a delicious contrast that will leave everyone reaching for more.
Perfect for sharing, these mushrooms are also a great snack for braais or outdoor gatherings, where finger foods rule. What I love most about this recipe is that it’s quick and easy to make, yet it feels like something special—plus, it’s totally customizable with different spices and dips to suit your taste.
Ingredients
For the Mushrooms:
- 1 punnet (about 250g) mushrooms
- ¼–½ cup flour
- 2 eggs, beaten
- ½ cup breadcrumbs
- ¼ tsp salt
- ¼ tsp chicken spice
- ¼ tsp chili powder
- Vegetable oil, for frying
For the Garlic Yogurt Dip:
- ½ cup garlic sauce
- ½ cup yogurt
Instructions
- Prepare the Mushrooms: Wash and dry the mushrooms thoroughly.
- Coat in Flour: Dredge the mushrooms in the flour, making sure they’re evenly coated. Set aside.
- Egg Dip: Dip each flour-coated mushroom into the beaten egg, allowing any excess to drip off.
- Season the Breadcrumbs: In a separate bowl, mix the breadcrumbs with salt, chicken spice, and chili powder.
- Coat in Breadcrumbs: Roll the egg-dipped mushrooms in the seasoned breadcrumbs until fully coated.
- Fry: Heat vegetable oil in a frying pan over medium heat. Fry the coated mushrooms in batches until golden brown and crispy, about 2–3 minutes per side. Remove and drain on a paper towel.
- Make the Dip: While the mushrooms are frying, mix the garlic sauce and yogurt together to create the dip.
- Serve: Serve the crumbed mushrooms hot with the garlic yogurt dip on the side. For extra garlic flavor, toss the fried mushrooms in garlic butter before serving.
Recipe Details:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Calories (per serving): Approx. 250 kcal
Special Ingredients & Why They Shine
- Chicken Spice: This blend adds a subtle yet savory depth to the breadcrumbs, giving the mushrooms a bit more flavor than standard seasonings.
- Garlic Yogurt Dip: The creaminess of the yogurt combined with the punchy garlic sauce creates a dip that’s both cooling and flavorful, perfectly complementing the crispy mushrooms.
Serving Suggestions
These crumbed mushrooms are ideal as a snack, appetizer, or even as a side dish. They work wonderfully for casual parties, game nights, or at a braai. Serve them with extra garlic dip or experiment with other dipping sauces like spicy mayo or sweet chili. They’re best enjoyed hot and crispy, straight out of the fryer!
For a fun twist, serve them alongside other fried finger foods like onion rings or potato wedges.
Make-Ahead and Freezing Options
- Make-Ahead: You can prepare the mushrooms ahead of time by coating them in flour, egg, and breadcrumbs, then storing them in the fridge for up to a few hours before frying.
- Freezing: For longer storage, freeze the coated mushrooms in a single layer on a tray, then transfer them to a freezer bag. When ready to cook, fry them directly from frozen—just add a minute or two to the cooking time.
FAQs
Can I use panko instead of regular breadcrumbs?
Yes! Panko breadcrumbs will give you an even crunchier texture. Just substitute them 1:1 with the regular breadcrumbs.
What can I use as a substitute for chicken spice?
You can replace chicken spice with paprika or your favorite all-purpose seasoning blend if you prefer a vegetarian option or different flavor.
Can I bake these mushrooms instead of frying them?
Absolutely! To bake them, preheat your oven to 200°C (400°F), place the coated mushrooms on a greased baking tray, and bake for 15–20 minutes, flipping halfway through, until golden and crispy.
Notes
- For an even more intense garlic flavor, toss the mushrooms in garlic butter after frying.
- Feel free to adjust the spice levels by adding more chili powder or substituting it with cayenne pepper for extra heat.
- For a gluten-free version, use gluten-free flour and breadcrumbs.
Crumbed Mushrooms with Garlic Yogurt Dip
Ingredients
For the Mushrooms:
- 1 punnet about 250g mushrooms
- ¼ –½ cup flour
- 2 eggs beaten
- ½ cup breadcrumbs
- ¼ tsp salt
- ¼ tsp chicken spice
- ¼ tsp chili powder
- Vegetable oil for frying
For the Garlic Yogurt Dip:
- ½ cup garlic sauce
- ½ cup yogurt
Instructions
- Prepare the Mushrooms: Wash and dry the mushrooms thoroughly.
- Coat in Flour: Dredge the mushrooms in the flour, making sure they’re evenly coated. Set aside.
- Egg Dip: Dip each flour-coated mushroom into the beaten egg, allowing any excess to drip off.
- Season the Breadcrumbs: In a separate bowl, mix the breadcrumbs with salt, chicken spice, and chili powder.
- Coat in Breadcrumbs: Roll the egg-dipped mushrooms in the seasoned breadcrumbs until fully coated.
- Fry: Heat vegetable oil in a frying pan over medium heat. Fry the coated mushrooms in batches until golden brown and crispy, about 2–3 minutes per side. Remove and drain on a paper towel.
- Make the Dip: While the mushrooms are frying, mix the garlic sauce and yogurt together to create the dip.
- Serve: Serve the crumbed mushrooms hot with the garlic yogurt dip on the side. For extra garlic flavor, toss the fried mushrooms in garlic butter before serving.
Notes
Notes
- For an even more intense garlic flavor, toss the mushrooms in garlic butter after frying.
- Feel free to adjust the spice levels by adding more chili powder or substituting it with cayenne pepper for extra heat.
- For a gluten-free version, use gluten-free flour and breadcrumbs.
