Baked Parasol Mushrooms
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g mushrooms (parasol hats)
- 50 g flour (whole wheat flour)
- 4 large egg (s), whisked
- 40 g hazelnuts, round
- 40 g breadcrumbs
- salt
- Pepper, white, ground in a mortar
- Clarified butter, for frying
Print Recipe
Pin Recipe Instructions
- Clean the mushroom hats with a fine brush and, depending on the size of the mushrooms, cut across or lengthways into approx. Pencil-thick slices. Season the egg with salt and pepper to taste. Roll the mushroom slices first in egg, then in flour, then again in egg, then in the hazelnuts, then again in egg, and then in breadcrumbs. Place the mushroom slices next to each other on a plate and leave to dry for approx. 30 minutes without a cover. Then fry the Parasol discs in hot clarified butter.
- The mushroom has a taste that is slightly reminiscent of nuts and therefore goes well with hazelnuts.
- The mushroom slices go well with all meat dishes that are seasoned with a slight sweetness.
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