Name Mushrooms with banana sauce


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Mushrooms with banana sauce


  • 500 g (1 lb) closed cup mushrooms
  • 2 eggs, beaten
  • about 125 g (4 oz) dry white breadcrumbs
  • sunflower oil, for deep-frying
  • For sauce: 1 large ripe banana
  • For sauce: 1 large garlic clove, crushed
  • For sauce: 3 tablespoons mayonnaise
  • For sauce: 2 tablespoons single cream
  • For sauce: freshly grated nutmeg
  • For sauce: paprika
  • For sauce: salt and freshly ground black pepper

1. Trim mushroom stalks so the mushrooms are round. Dip mushrooms in the egg and coat in breadcrumbs. Chill while preparing the sauce.

2. Mash bananas and garlic with mayonnaise, then stir in the cream. Add salt and pepper to taste and a little grated nutmeg, then pour the sauce into a serving dish and sprinkle a little paprika over the top. Chill until required.

3. Heat oil in a deep-fat fryer to 190°C (375°F), or until a cube of bread browns in 30 seconds. Fry mushrooms, a few at a time, until coating is crisp and golden, drain on kitchen paper, keep hot until all are cooked. Serve immediately on a bed of lettuce, with the sauce handed separately - delicious as a starter.

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