Crumbed Mushrooms with Parmesan and Thyme
Prep Time: 25 minutes
Cook Time: 15 minutes
Oven Pre Cook: 15 minutes
Servings: 4 appetizer
These Crumbed Mushrooms with Parmesan and Thyme were a favourite at my café — crisp, golden, and juicy every time. The secret? A quick pre-bake before crumbing and frying. They're simple to make, full of flavour, and perfect with chili jam and sour cream on the side.
Ingredients
For the Mushrooms
- 700g Mushrooms any size – button or flat
- Drizzle of olive oil for baking
- Cooking oil for frying
- Salt to season
Crumbing Mix
- 1½ to 2 cups breadcrumbs
- 1 tsp garlic powder
- 1 tbsp fresh thyme or 1 tsp dried thyme
- 4 -8 tbsp finely grated parmesan the more the better
- 1 tsp pepper
For Coating
- Plain flour for dusting
- Egg wash 1–2 eggs mixed with a teaspoon of oil and a teaspoon of water per egg
Instructions
Bake the Mushrooms
- Preheat oven to 180°C (350°F).
- Slice flat mushrooms into thick slices; leave button mushrooms whole.
- Place mushrooms on a baking paper–lined tray, drizzle with olive oil, and bake for around 15 minutes or until they start to release their juices. (Check after 10 minutes to avoid drying them out.)
- Let mushrooms cool while you prepare the crumb.
Prepare the Crumb
- In a bowl, combine the breadcrumbs, garlic powder, thyme, parmesan, and pepper.
Crumb the Mushrooms
- Set up three bowls: one with flour, one with egg wash, and one with the breadcrumb mixture.
- Dust each mushroom piece in flour, dip into egg wash, then coat thoroughly in breadcrumbs.
- Chill in the fridge for later, or proceed to frying.
Fry and Serve
- Heat a generous amount of cooking oil in a frying pan over moderate heat.
- Fry the crumbed mushrooms in batches, turning to brown evenly on all sides.
- Remove and drain on paper towel, then sprinkle lightly with salt.
- Serve hot with dipping sauces like chili jam and sour cream.
Video
Notes
- For a more effective egg wash, I now like to add 1 teaspoon of oil and 1 teaspoon of water per egg. This helps the crumbs stick better to the mushrooms and results in a crispier coating.
- Feel free to increase the Parmesan — I recommend using double the amount for extra flavour and richness, so about 8 tablespoons of finely grated parmesan. It really makes a difference!