250g button mushrooms
2 eggs, beaten
100g panko breadcrumbs (other types will do, but these are really crunchy)
100g plain flour, seasoned with salt and pepper
sunflower oil for frying Wash the mushrooms, rather than brush them, as the extra moisture will help the coating to stick.
Set out three bowls or plates for the eggs, flour and breadcrumbs.
Place each in the flour, then the egg, then the breadcrumbs.
Heat the oil, then cook the mushrooms, in batches if necessary.
Turn as necessary and remove when crispy and golden.
Can be served with a dip of choice.
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