approx. 20 Mushrooms
1 tablespoon chopped fresh parsley
salt and pepper
4 oz breadcrumbs
Oil for frying
Wipe the mushrooms with a damp cloth to remove any dirt, trim away any large or rough stalks. In a bowl beat together the eggs . In a separate bowl combine the breadcrumbs, chopped parsley and salt and pepper. Dip the mushrooms in the beaten egg and next into the seasoned breadcrumbs. Place on a plate and set aside and chill for 30 mins. Heat the oil in a deep-fat fryer to 190°C/375°F, fry in batches for around 5 mins gently turning with a slotted spoon, until golden brown and crisp. Drain on kitchen paper. Keep warm while while you finish all the mushrooms.Serve with the Stilton Dip.