Breaded Parasols
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 mushrooms (parasols), just the heads
- Salt and pepper, black from the mill
- flour (Type 405)
- 2 egg (s)
- breadcrumbs
- vegetable fat for frying
Print Recipe
Pin Recipe Instructions
- First clean the mushrooms with a brush - never with water! Use only the heads or screens. Salt and pepper the mushrooms on the lamellar side, then in the flour, then in the beaten eggs and then in the breadcrumbs.
- Heat the fat in the pan and fry the mushrooms until golden. You can also deep-fry them if you want. Potato salad and lamb`s lettuce go well with it.
- The mushrooms have to be served hot - it tastes like a breaded pork schnitzel, but the mushroom variant is much cheaper.
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