4 large Portobello mushrooms, stalked removed
braggs or soy sauce
savoury yeast flakes
salt & pepper
plain flour to coat
3 tbsp cornflour mixed with 6 tbsp water (for dipping, add more water as needed)
1 cup dry breadcrumbs
2-3 tbsp savoury yeast flakes
1 tsp salt, ½ tsp hot paprika
2-3 tbsp ground oats (optional)
Mix these 4 ingredients together
Heat the olive oil in a fry pan and add the mushrooms, cap side down. Sprinkle the gills with some braggs or soy, savoury yeast flakes, salt and pepper – to taste. Turn after 5 minutes or so and cook until softening. Remove from the heat and use a heavy pot or similar to flatten them a little – beware juices will leak. Allow to cool.
Once cooled coat the mushrooms in plain flour, then dip in the cornflour mix and finally coat with the breadcrumb mixture, making sure to coat well. Dip in the cornflour and breadcrumbs again if needed.
Cook on a lined tray in a hot pre-heated oven, about 220-230°C for 10-15 minutes on each side until golden and crispy. You could also fry in a pan. Serve with a creamy pepper sauce.