4 large, meaty Portobello mushrooms
1½ cups gluten-free breadcrumbs* or panko crumbs
1½ teaspoons dried tarragon
½ teaspoon grated nutmeg
½ cup freshly grated Parmesan or pecorino cheese
2 eggs, lightly beaten
½ cup brown rice flour
sea salt and ground pepper
vegetable oil for frying
Basil and Gherkin Mayonnaise
½ cup mayonnaise
¼ cup thick plain yoghurt
1 clove garlic, crushed
2 tablespoons finely chopped gherkin
2 tablespoons finely chopped basil or parsley
salt and ground pepper
Wipe the mushrooms with a damp cloth or peel them if necessary. Trim the stalk flush with the cap or simply remove.
Cut each mushroom into quarters, or sixths if very large.
Put the breadcrumbs, tarragon, nutmeg and Parmesan in a bowl and season. Using your fingertips, rub everything together to combine well.
Put the eggs and flour in separate bowls and season.
Dip the mushrooms first in the flour, then the eggs, then in the breadcrumb mixture, pressing them on to coat well.
In a small deep saucepan, heat 6cm of oil to 160°C on a sugar thermometer or until a cube of bread turns golden in 30 seconds.
Cook 3-4 mushrooms at a time for about 4 minutes, turning once, until a good golden colour. Drain on paper towels and keep warm in a low oven while you cook the remaining mushrooms.
To serve: Pile the mushrooms in a bowl and sprinkle with a little sea salt and a shaving of Parmesan if desired. Serve with Basil and Gherkin Mayonnaise.
Basil and Gherkin Mayonnaise: Stir all the ingredients together in a bowl and season.