Breaded Parasol mushroom

The parasol (Macrolepiota procera) a great tasting, easy to identify mushroom

that is large enough to spot from afar.

One of our favourites since childhood!

It is excellent, fried, dried, sauteed, in stews, or

anywhere you are likely to use a

mushroom but we love them breaded!

The recipe is very easy and it is the same procedure we use for breaded sardines and breaded vegetables. Remember, however, that mushrooms must be eaten the same day as they are harvested, otherwise you risk losing their consistency.

What do you need

• All the Parasol you find in the woods

• 1/2 cup of all purpose flour

• 2 eggs, lightly beaten

• 1 Cup fresh breadcrumbs

• salt to taste

• pepper to taste

• Oil For Frying

How to proceed

1. Clean with a cloth the parasol and pat dry.

2. Place flout in a shallow bowl; season with salt and pepper.

3. Lightly beat eggs in another shallow bowl.

4. Place the breadcrumbs in a third shallow bowl.

5. Dredge in flour, shaking off excess.

6. Transfer to bowl with egg mixture and turn to coat. Lift from bowl, allowing excess to drip off.

7. Coat with the breadcrumbs, pressing well on both sides to adhere

8. Place the breaded parasol on a tray. Continue until all of the mushrooms are coated

9. Heat enough oil (180 °C) in a large frying pan to shallow fry.

10. Working in batches, fry mushrooms, until golden brown and cooked through, about 3 minutes per side.

11. Drain, dry, add salt and serve hot or at room temperature.