Parasol 'Cordon bleu'

Ingredients for 2 servings:

• 4 large mushrooms (parasol, giant parasol mushrooms), only the caps
• 2 slices of mild ham
• 2 slice(s) cheese, savory
• 2 large eggs
• Flour
• breadcrumbs
• Salt and pepper, from the mill
• some soy sauce
• Nutmeg, freshly grated, to taste
• Clarified butter

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 31 minutes

tastes like meat, convinces even people who don’t normally like mushrooms!

Clean the mushroom caps if necessary, but do not wash them. Whisk the egg in a soup bowl and season with salt, pepper, soy sauce, and nutmeg. Place the flour and breadcrumbs on two large plates. First, flour the edges of the mushrooms and dip them in the seasoned egg. For two mushrooms, place the ham and cheese on top. The edges should remain free. Cover with the other two mushrooms, ensuring the gill side is on top and press down lightly. Then coat the “stuck” mushrooms in flour, dip them in the egg, and then coat them in breadcrumbs. Repeat this process, making sure the edges hold together. Fry in plenty of hot clarified butter for 5-6 minutes on both sides until golden brown. All the side dishes that would be served with a “real” cordon bleu go well with this dish.