4 very large horse mushrooms (wild or cultivated) or wild parasol mushrooms
plain flour
2 eggs
breadcrumbs
butter
olive oil
salt and pepper
plain flour
2 eggs
breadcrumbs
butter
olive oil
salt and pepper
Garnish with:
lemon wedges
sprigs of parsley
sprigs of parsley
method
1. Beat the eggs lightly in a bowl with a pinch of salt and pepper. Trim and clean the mushrooms. Dredge them with flour all over, shaking off excess, then dip in the beaten eggs and coat all over with the breadcrumbs. Handle the more delicate varieties of mushrooms gently as you prepare them, to avoid damaging or breaking them.
2. Set them on a large platter or chopping board. Heat scant 1 oz (20 g) butter and 2 tbsp oil in a large, non stick frying pan; when the butter has stopped foaming the fat and oil will be hot enough.
3. Fry the mushrooms one at a time for about 3 minutes on each side, until the coating is crisp and golden brown. Drain on kitchen paper and keep hot, uncovered, in the oven while you fry the rest.
4. Add the same quantity of butter and oil to the pan, waiting for it to reach the correct heat before frying the next mushroom.
5. Serve without delay, with fresh lemon wedges and parsley.
2. Set them on a large platter or chopping board. Heat scant 1 oz (20 g) butter and 2 tbsp oil in a large, non stick frying pan; when the butter has stopped foaming the fat and oil will be hot enough.
3. Fry the mushrooms one at a time for about 3 minutes on each side, until the coating is crisp and golden brown. Drain on kitchen paper and keep hot, uncovered, in the oven while you fry the rest.
4. Add the same quantity of butter and oil to the pan, waiting for it to reach the correct heat before frying the next mushroom.
5. Serve without delay, with fresh lemon wedges and parsley.
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