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Parasol in a double pack

updated

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Ingredients for 2 servings:

  • 4 mushrooms (saffron caps or parasol mushrooms), only the caps
  • 1 egg(s)
  • 100 g breadcrumbs
  • Seasoned salt
  • pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Brush the parasol caps (do not wash them). Break them in half. Whisk the egg and add seasoning salt and a pinch of pepper. Dip the caps in the egg, then fold them together, coat with breadcrumbs, and fry or roast in hot oil until golden brown. I fold the caps together; this retains more mushroom flavor than if they were breaded, because the lamellae don’t absorb the crumbs, and the mushroom is essentially doubled.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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