With their tasty and crisp outer and juicy centre, Baked Mushrooms are, undoubtedly, one of the most popular dishes amongst the simple Austrian pub classics. The crispy coated mushrooms are a welcome culinary diversion even for real meat lovers and taste especially. Good when served with a delicious sauce or dip.



  • 500 g mushrooms
  • 100 g flour (for coating)
  • 2 eggs (for coating)
  • 100 g breadcrumbs (for coating)
  • salt
  • pepper
  • oil (for frying)
  • lemon wedges (to garnish)

Directions for Baked Mushrooms

  1. Wash the mushrooms and cut off any stringy bits from the stem.
  2. To make the crumb coating, place the flour in one dish, the eggs in another and the breadcrumbs in another. Whisk the eggs well with a fork and season with salt and pepper. Coat mushrooms in flour, then the egg yolk and then in the breadcrumbs.
  3. Heat a little oil in a frying pan and fry the mushrooms in this until they are golden brown.
  4. Remove the mushrooms from the oil and pat dry, removing any excess oil with kitchen paper.

GOES WELL WITH Tatar, Chive or Garlic Sauce and lemon wedges.

Smooth, creamy and delicious - the freshly-made Chive and garlic sauce.
Smooth, creamy and delicious – who doesn’t love a good sauce accompanying their meat? In Austria, the classic is the freshly-made Chive and/or Garlic Sauce!


Serve a colourful, mixed platter of baked veggies – besides mushrooms, you can also coat other vegetables for example courgettes / zucchini or cauliflower!


To make TATAR-SAUCE place a little chopped parsley, capers, pickle and finely chopped onion in a small bowl and mix with 4 tbsp mayonnaise and a little of the gherkin juice. The dip is done!