Mushroom Parmesan – Recipes from our friends at Circular Harvest, our local mushroom farmer and supplier
Prepare to indulge in a culinary masterpiece with this play on the classic chicken parmesan. The rich, hearty texture of oyster mushroom caps takes center stage, offering a delectable alternative to the conventional chicken breast. Whether you embrace a vegetarian lifestyle or savour the delights of a ‘meatitarian’ palate, this meal promises to enchant your taste buds and elevate your dining experience.
INGREDIENTS:
- Spaghetti (enough for everyone)
- Parmesan cheese
For the Breaded Mushroom:
- Oyster Mushroom Caps (as many as you need, bigger ones are better)
- White Flour (as much as you need to cover all the caps)
- Egg (as much as you need to cover all the caps)
- Bread Crumbs (Italian seasoning adds a nice flavour)
- Cooking Oil for deep frying (enough so the caps can float)
For the Sauce:
- 1 Can of strained tomato sauce
- 3 cloves garlic
- 1/2 a medium onion (finley diced)
- 5 leaves of sweet basil
- Salt & Pepper
INSTRUCTIONS:
1. Fill a pot with water and bring to a boil. Once boiling add your spaghetti
2. Fill deep dished frying pan with cooking oil and heat on medium-high. The oil is ready once it sizzles when you drip water into it.
3. Mean while, chop your onion and garlic then add it into another pan on medium heat. Once the onions are translucent, add the tomato sauce and basil. Let simmer for 10-15 mins.
4. Separate the mushroom caps from their stem (as little stem as possible).
5. Now for the breading. In 3 separate bowls add your flour, eggs (scrambled) and bread crumbs. First, take the mushroom cap and cover it in flour. Then add it into the egg bowl until covered entirely. Finally cover with bread crumbs (if you have a big enough bowl, it is easier to toss it around hands free so your fingers don’t stick to the breading). Note* if you don’t eat eggs you can make a wet batter with flour and water and then add the crumbs.
6. Add the mushrooms to the frying oil and cook for 3-5 mins or until golden brown. Adjust heat if it burns too quickly.
7. Remove cap from oil and instantly salt it. *This is a critical step for making deep frying taste good.*
8. Once the pasta is done strain it and plate it.
9. Place the mushroom on top of pasta and then add the sauce on top of the mushroom. Finally, top with parmesan cheese and enjoy.