John Myers
Baked Porcini Mushrooms with Gullet Farmer’s Bread
The perfect baked porcini mushrooms with gullet farmer’s bread recipe with a picture and simple step-by-step instructions.
- 500 g Boletus
- 50 g Flour
- 1 Egg
- 100 g Breadcrumbs
- 0,5 Cup Sunflower oil
- Paper towels
- Coarse sea salt from the mill
- Colorful pepper from the mill
- Tatarska omacka *)
- 1 Farmer’S bread (here: Fresh from the Hildesheim farmer’s market on May 27th, 2015)
- Lard
- Clean / brush the mushrooms and cut into slices (approx. 2 cm). Turn in flour, stir in a beaten egg and turn in breadcrumbs. Fry both sides in a pan with plenty of oil until golden brown and degrease on kitchen paper. Finally, salt and pepper on both sides. Serve baked porcini mushrooms with tartarska omacka (alternatively tartar sauce) with greaves-lard and farmer’s bread. *) Tartarska omacka is a Czech specialty. It is similar to mayonnaise or tartar sauce, but with spices, including very small pieces of cucumber.
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