6 large, firm portobello mushrooms
1 cup panko crumbs
2 teaspoons finely chopped rosemary
2 eggs, lightly beaten
1 clove garlic, crushed
½ cup plain flour
sea salt and freshly ground pepper
½ cup purchased mayonnaise
Carefully remove the stems and slice the mushrooms 1½ cm thick.
Put the panko crumbs and rosemary in a shallow dish and rub together with your fingertips.
Put the eggs and garlic in another dish and the flour in a third dish. Season all the dishes with salt and pepper.
Dust the mushrooms in the flour, then dip in the eggs, letting the excess drip back into the dish. Then coat in the breadcrumbs, pressing them on well.
To cook: Heat ¼ cm of oil in a sauté pan with a knob of butter. When sizzling add the mushrooms in batches and cook for about 3 minutes each side until golden and crisp.
Place on a cooling rack and keep warm in a low oven until they are all cooked.
Mayonnaise: Put the mayonnaise in a bowl and stir in chipotle sauce to taste, or offer both sauces separately.
To serve: Transfer the mushrooms to a serving plate and sprinkle with a little sea salt. Serve with the mayonnaise and lemon wedges and eat immediately while hot and crisp.