John Myers
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Mushrooms: Breaded Chestnut Boletus Heads
The perfect mushrooms: breaded chestnut boletus heads recipe with a picture and simple step-by-step instructions.
The mushrooms
- 20 piece Chestnut boletus heads
- 2 tablespoon Flour
- 1 piece Egg
- Salt and pepper
- 4 tablespoon Breadcrumbs
- Oil and butter for frying
The baked potatoes
- 2 piece Large potatoes
- 3 tablespoon Extra virgin olive oil
- 1 pinch Black pepper from the mill
- 1 pinch Sweet paprika powder
- Salt
The garlic dip
- 2 tablespoon Yogurt
- 1 tablespoon Mayonnaise
- 1 piece Garlic clove grated
- 1 tablespoon Chopped fresh parsley
- 1 teaspoon Sugar
- Salt and pepper
The mushrooms
- Remove the whole mushrooms from the stalk (can be dried) and clean them.
- Now roll the mushroom heads first in flour, then in the clumped egg seasoned with salt and pepper and finally in breadcrumbs.
- Heat the oil and butter in a pan and slowly fry the breaded mushrooms from both sides until golden.
The baked potatoes
- Peel the raw potatoes, wash them if necessary and cut them into narrow wedges.
- Mix the oil, pepper, paprika and rosemary together and marinate the potato wedges in it. Then place on a baking sheet.
- Cook in an oven preheated to 220 ° C for about 15 – 20 minutes. You’re done when the edges start to discolor. Place the potato wedges in a bowl and season with salt to taste.
The garlic dip
- Mix a dip from the above ingredients.
The finish
- Place some mushroom heads on a preheated plate, add a few wedges of potatoes and serve with a dip and garnish – here tomato and lovage.
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