Vegetable oil or other neutral oil, for shallow frying, plus extra for cooking
12 Portabella Mushrooms, stems removed
75g (½ cup) plain flour
2 tsp mixed dried herbs
3 eggs, lightly beaten
1½ cups fresh breadcrumbs
Salt and pepper, to season
Brioche burger buns, lettuce, tomato and horseradish mustard mayonnaise, to serve
1 In batches, heat 1 tbsp of oil over medium-low heat. Cook the mushrooms for 5 minutes each or until cooked through. Transfer to a plate and allow to cool.
2 Place 4 mushrooms with the underside facing up, top each with a mushroom, then top with the remaining mushrooms with the tops facing up.
3 Place the flour, eggs and breadcrumbs into 3 separate bowls. Stir the mixed herbs through the flour and season well with salt and pepper. Dust the mushroom patties well in the flour, then dip in the eggs to coat, then repeat process and coat well in the breadcrumbs.
4 Add enough oil into a deep frying pan to come 2cm up the sides and heat to 180C. Shallow fry the mushroom burgers for 3 minutes each side or until golden. Remove and drain well on paper towel, then season with salt and pepper.
5Serve the mushroom steaks with salad or in a burger.