• Use a kitchen paper sheet, dampen and clean the mushrooms. Adding them directly under the water to clean will cause them to absorb too much water, reducing the taste.
• For each mushroom, if the stem is dirty or older looking, just remove it slightly. Having the stem present helps to grab them with tongs or by hand.
• Set up a dunking station of three bowels:- One for the flour, one for the egg and the last for the breadcrumbs.
• Add two mashed garlic cloves to the egg and mix.
• To the breadcrumbs, add the garlic powder, salt, black pepper and the grated parmesan cheese and paprika. Mix.
• Take one mushroom and dip it into the flour, shaking off any excess.
• Dip this into the egg wash using the other hand to coat it. Again, shake off any excess.
• Dip it into the breadcrumbs and use the dry hand to cover.
• Again, shake off any excess and repeat the egg and breadcrumb steps to get a double coating.
• Place onto a plate and repeat for the remaining mushrooms.

Oven Cooked

• Place the mushrooms onto a baking tray.
• Spray some oil on to the mushrooms and bake for 18mins until golden at 200C.

Air Fryer

• Preheat the air fryer at 200C for 5mins and then add the mushrooms.
• Spray some oil on to the mushrooms and air fry for 7-8mins until golden.

Deep Fat Fryer

• Add to the oil once up to temperature (180C), and fry for around 5-6mins or until nicely golden. I normally fry in batches of 6.

Garlic Dip

• Add the mayo to a ramekin, add the remaining mashed garlic clove along with 1/2 tsp of parsley and mix