Pita Bread with Crumbed Mushrooms

Servings 6
Difficulty Beginner
Total Time 20 minutes

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INGREDIENTS

For the mushrooms:

For the yoghurt dipping sauce:

METHOD

For the yoghurt dressing:

  • In a small bowl combine plain yoghurt, minced garlic,fresh lemon juice, Hinds Spices Pure White Pepper, olive oil and mix well.

For the mushrooms:

  • Use a damp paper towel to clean each mushroom, then cut the very end of the mushrooms off (tip: do not soak the mushrooms in water)
  • In a medium bowl mix all purpose flour, salt, garlic powder and Hinds Spices Pure Black Pepper and mix well.
  • Coat the mushrooms in the flour mixture, dip into whisked egg then into Hinds Southern Coating Seasoned Breadcrumbs and set aside (Tip: this process can be repeated two times for thicker coated mushrooms)
  • Heat oil in a deep fryer (Tip: dip a bamboo skewer to see if the oil is hot enough. If the oil is hot, bubbles will rapidly form around the skewer.)
    Alternative Cooking method: The mushrooms can also be baked in an oven at 200 °C for 14-16 minutes or until golden brown or you can add a batch of mushrooms in the air-fryer basket, making sure none are overlapping and cook for 6 minutes.
  • Deep-fry mushrooms for 4 minutes or until golden brown, then remove mushrooms to drain on a paper towel (Tip: the mushrooms will float, so ensure to stir them occasionally).
  • Toast pita breads for 1 minute on each side and cut them open.
  • Spread with yoghurt dressing, fill with mushrooms, red onions and jalapenos then drizzle with extra yoghurt dressing and fresh coriander and enjoy!