- Serves: 1
- Preparation: 10 minutes
- Cooks In: 10 minutes
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Ingredients
Mushroom
1 Large Portobello Mushroom
½ cup Plain Flour
½ tsp Dried Thyme
1 Egg, lightly beaten
½ cup Panko Breadcrumbs
¼ cup Fine Semolina
Salt & Pepper, to taste
Neutral Oil, for frying
To Assemble
1 Brioche or Milk Bun
1-2 Butter Lettuce Leaves
¼ cup Stracciatella Cheese
1 tbsp Tomato Relish
1-2 Slices of White Onion
1-2 Slices of Tomato
Method
1
Make a few small slits on the top and bottom of the mushroom to help it cook evenly.
2
Mix flour, thyme, salt and pepper in a shallow bowl.
3
Dust the mushroom well in the seasoned flour.
4
Dip in the beaten egg.
5
Mix panko and semolina, then crumb the mushroom generously so it’s fully coated.
6
Heat oil in a deep pan or fryer to 170–180°C. Fry the mushroom until golden, crisp and cooked through. Drain on a rack or paper towel.
7
Grill or toast the bun.
8
Stack it up: butter lettuce, fried mushroom, Stracciatella, tomato relish, white onion and fresh tomato.
9
Serve immediately.
Ingredients
Mushroom
1 Large Portobello Mushroom
½ cup Plain Flour
½ tsp Dried Thyme
1 Egg, lightly beaten
½ cup Panko Breadcrumbs
¼ cup Fine Semolina
Salt & Pepper, to taste
Neutral Oil, for frying
To Assemble
1 Brioche or Milk Bun
1-2 Butter Lettuce Leaves
¼ cup Stracciatella Cheese
1 tbsp Tomato Relish
1-2 Slices of White Onion
1-2 Slices of Tomato
