Fried parasol mushrooms

Fried parasol mushrooms

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

Some wild mushrooms can grow so huge that one cap alone can be a meal in itself, or sometimes can even feed two or three people. The parasol is one such mushroom. The cap and the thick but tender gills underneath form a round, flat and substantial whole, just asking to be dipped in beaten egg and breadcrumbs, then shallow-fried until golden. The finished result – an Italian idea – looks like an omelette, and can easily cover your plate. Good fresh bread and a fresh green salad are all that you need for a delicious late-summer snack.

Ingredients

Quantity Ingredient
4 parasol mushroom caps, each about 15 cm in diameter
3 eggs
2 tablespoons parsley, very finely chopped
2 tablespoons parmesan, freshly grated
fresh white breadcrumbs, for coating
olive oil, for shallow-frying
salt, to taste
pepper, to taste

Method

  1. Clean the parasol caps, using a damp cloth to remove any dust from the top, but without washing them. Inspect the gills to check that no ‘tenants’ are present.
  2. Beat the eggs and mix in the parsley, Parmesan and some salt and pepper. Dip the parasol caps in this mixture first and then into the breadcrumbs, making sure the whole of the cap is covered. Chill to allow the coating to ‘set’.
  3. Heat the oil and gently immerse the mushrooms (you’ll probably have to do one at a time, if they are really large). Fry each cap over a moderate heat until golden on both sides.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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