I just love crumbed ‘shrooms! Here, I made a quick, keto-friendly crumb from lean pork scratchings, nutritional yeast flakes and some coconut flour: SO good. We don’t fry them for very long due to the nature of the ‘crumb’, so you need to please use baby button mushrooms here, or simply halve or quarter regular button mushrooms. Delicious served with my Roast Garlic Aioli, as pictured*.
* The Roast Garlic Aioli is not included in the macros on this page – but fear not: my aioli comes in at only 0.5g carbs per serving, so get dipping!
Place the lean pork scratchings, nutritional yeast flakes, coconut flour and a generous pinch of salt into a mini food processor.
Blitz well to a fine crumb, then tip out into a wide-bottomed bowl. Whisk the egg in another bowl and wipe your baby button mushrooms clean. This is what you should have ready:
Place the mushrooms into the bowl of whisked egg. Toss well to evenly coat, then drain the egg-coated mushrooms in a colander, allowing the excess egg to run off. Discard any unused whisked egg mixture.
Return the egg-coated mushrooms to the bowl, then use a slotted spoon to transfer the mushrooms (in batches of a few at a time) to the bowl of crumb. Gently toss in the crumb until all the mushrooms are fully-coated in the crumb. Set them aside on a clean plate while you heat the oil.
Heat the oil (or lard) in a pan until very hot. Briefly fry the mushrooms (in batches so as not to over-crowd the pan) until golden and crispy, approximately 1-2 minutes. It helps to tip the pan slightly and spoon the hot oil over the mushrooms. This will prevent the mushrooms 'moving' around too much and losing their crumb.
Remove the mushrooms with a slotted spoon and place onto a plate or tray lined with kitchen paper. This will ensure all excess oil drains off and keeps the mushrooms crispy. Immediately season with smoked sea salt flakes.
Scatter over finely chopped parsley and serve with FOL Roast Garlic Aioli*.
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
Since olive oil is somewhat unstable when heated, I do advise you select lard to fry food. It's inexpensive, and can be found in the same aisle as butter.
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Macro Details per serving
Nutritional Information per serving
Calories 188Kcal / 787kJ
Fat 17g of which saturates 4.2g Carbohydrates 1.4g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 0.9g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 1.4g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Wheat (may be found in store-bought pork scratchings)
Soya (may be found in store-bought pork scratchings)
Chicken Mozzarella Salad with Fennel & Lemon (Keto)
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.