Mushroom chips

This recipe, which we cooked the day of my visit to Cazador in Auckland, complements a pilsner. The richness of the mushroom is cut through with a beer with a decent hop flavour.

Ingredients

2	Eggs
1 tsp	Porcini powder
1 tsp	Mustard powder
2 Tbsp	Fresh rosemary, finely chopped
2 Tbsp	Oregano, finely chopped
1 pinch	Flaky sea salt
1 ½ cups	Panko breadcrumbs
1 serving	Oil, for shallow frying
8 medium	Mushrooms, portobello and shiitake, cut into thick chip shapes (Main)

Directions

1. Crack the eggs in a small bowl and whisk with a fork. Place porcini powder, mustard powder, herbs, salt, and breadcrumbs in a bowl and mix together well.
2. Heat oil to a medium-high heat in a frying pan. Dip each mushroom piece into the egg mixture to coat, then into the breadcrumb mixture. Ensure it is well covered.
3. Fry the mushroom chips in batches, cooking on one side and then carefully turning with tongs to fry the other side.
4. Remove from the pan and place on a plate covered in paper towels. Serve immediately with a relish, chutney, or mayonnaise.