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Breaded parasols

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Ingredients for 4 servings:

  • 12 mushrooms (parasol mushrooms), only the heads
  • Salt and pepper, black from the mill
  • n. B. Flour (Type 405)
  • 2 eggs
  • e.g. breadcrumbs
  • n. B. Vegetable fat for frying

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

First, clean the mushrooms with a brush – never with water! Use only the heads or umbrellas. Season the mushrooms on the lamella side with salt and pepper, then coat them in flour, then in beaten eggs, and finally in breadcrumbs. Heat the oil in a pan and fry the mushrooms until golden brown. If desired, you can also deep-fry them. Serve with potato salad and lamb’s lettuce. The mushrooms must be served hot – they taste like a breaded pork schnitzel, but the mushroom version is considerably cheaper.

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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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Breaded parasols