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Lonis fried mushroom heads with mirabelle jam

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Ingredients for 2 servings:

  • 20 m.-sized mushrooms
  • 1 tsp, heaped Parmesan
  • e.g. breadcrumbs
  • 1 tbsp flour
  • 1 n. B. egg(s)
  • some basil
  • some salt and pepper
  • e.g. fat, for frying
  • some jam (mirabelle plum)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Clean the mushrooms. Mix the egg, salt, pepper, and basil well. Mix the Parmesan cheese into the breadcrumbs. Coat the mushrooms in flour, then the egg, and finally in the breadcrumbs. Heat the oil in a frying pan and fry the mushroom caps until golden brown. Place them on kitchen paper to reduce the greasy residue. Serve with a little mirabelle plum jam for dipping. If you don’t like sweet things, you can use Texicana salsa or another spicy barbecue sauce. Tip: Cranberry jam is also delicious as a dip. It also tastes good with zucchini slices, but only use thin, seedless zucchini.

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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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