Breaded mushrooms

I recently bought this book at Oxfam for 8.99 GBP. It was rather heavy to carry home, but it's absolutely superb. Every single page has a recipe and 4 photos: the final product and 3 steps leading up to it. I love photos in my cooking, mainly because I have no idea what I'm doing most of the time. ;-)

If you'd like to try some vegetarian recipes which are slightly above basic skills, I'd highly recommend it. I also like that it includes the nutritional info with each recipe, so that you can see what you're getting into.

Below, I tried out 'Mushroom Bites with Aioli' (page 161 in my edition):



On the left are the mushrooms which were dipped in two egg whites and then dipped in a breadcrumb and parmesan cheese before going into the oven for around 15 minutes. On the right is the Aioli. I took some heavy liberties with this one. The recipe suggested 2 egg yolks, garlic cloves, olive oil, and salt/pepper. However, it also suggested a variation to try instead fresh herbs and sour cream instead of the egg yolks. I combined a bit from both ideas and it all came out right in the end.

I know you can get packaged frozen version of breaded mushrooms, but these were so much better than the ones I had like that in Germany or here in the pubs. There is no oil involved in the mushrooms of this recipe so they come out much lighter and it was simple to make. (Excluding the self-inflicted injury Ian suffered while trying to grate the frozen bread into breadcrumbs.)