Aioli: Combine the egg yolks, mustard, garlic, salt, and lemon juice together in a food processor for a few seconds. Slowly pour olive oil in a thin stream into the blender whilst running, this should take a couple of minutes till it thickens. Refrigerate until ready to serve.
Mushrooms: Heat oil in a large frying pan. In the meantime, mix the flour, breadcrumbs, garlic powder, paprika, salt & black pepper together. In another bowl, whisk the milk and yogurt together. Dip mushrooms in milk mixture, shake off excess liquid, and then coat with the breadcrumb mixture, coating all the pieces evenly and place on a plate till ready to fry.
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