Serves: 2 

Hands On Time: 30 minutes 

Hands off time: 15 minutes 

Ingredients 

🍄 1 punnet (250g) button mushrooms

🍄 ¼ cup cake flour 

🍄 ½ tsp Hinds Spices Southern Grill All In One Seasoning 

🍄 1 large egg

🍄 ½ cup (60g) Hinds Southern Coating Breadcrumbs 

Serving suggestion:

Spicy mayo 

Chopped chives 

Method 

1. Use paper towel to clean each mushroom to ensure they are free of any dirt. 

2. Add the flour into a medium-sized bowl with ½ teaspoon of Hinds Spices Southern Grill All In One Seasoning. Add the mushrooms and shake the bowl until the mushrooms are completely coated in the flour.

3. Tap the mushrooms on the side of the bowl to remove any excess flour and set aside. 

4. Add the egg to a bowl and scramble with a fork or whisk until light and foamy. Dip the flour-coated mushrooms into the egg mixture ensuring the whole mushroom is generously covered in egg. *Chef’s tip: alternatively, use mayonnaise! 

5. Add the Hinds Southern Coating Breadcrumbs to a medium-size bowl and coat each mushroom generously with the breadcrumbs. Place the crumbed mushrooms on a clean plate. 

6. Meanwhile, add about 2 cups of cooking oil to a small pot and heat over medium-low heat. *Chef’s tip: test the oil temperature by inserting a wooden chopstick or spoon, when it bubbles the oil is ready. 

7. Fry the mushrooms in small batches, about 4 at a time, for 5-6 minutes, flipping them halfway through. The mushrooms are cooked when the coating is golden brown and the mushrooms are soft. 

8. Once golden brown and crispy, remove the mushrooms from the oil using a set of tongs or a slotted spoon and place on a plate with paper towel to absorb any excess oil. 

9. Serve the mushrooms in a basket or serving platter with freshly chopped herbs and a spicy dipping sauce and ENJOY! *Chef’s tip: To reheat, pop in a 200°C preheated oven for 6-7 minutes.