600 g (1 1/4 lb) porcini or shiitake mushrooms
1/2 cup (90 g) 3 oz plain (all-purpose) flour
2 eggs
300 g (10 oz) fine dried breadcrumbs
4 cups (1 litre) 1 3/4 pint oil
salt and pepper
1/2 cup (90 g) 3 oz plain (all-purpose) flour
2 eggs
300 g (10 oz) fine dried breadcrumbs
4 cups (1 litre) 1 3/4 pint oil
salt and pepper
method
1. Clean the mushrooms with a damp cloth, but do not wash them.
2. Cut them into 1 cm (1/2 in) slices and put them in a paper bag with the flour.
3. Shake the bag to coat the mushrooms in flour.
4. Beat the eggs in a deep dish.
5. Dip each mushroom in the egg wash and then in the breadcrumbs to coat well.
6. Heat the oil in a frying pan to 170°C (350°F)
7. Fry the mushrooms, a few at a time, for about 5 minutes, or until barely golden.
8. Drain them on a paper towel, arrange on a platter and serve immediately, very hot.
2. Cut them into 1 cm (1/2 in) slices and put them in a paper bag with the flour.
3. Shake the bag to coat the mushrooms in flour.
4. Beat the eggs in a deep dish.
5. Dip each mushroom in the egg wash and then in the breadcrumbs to coat well.
6. Heat the oil in a frying pan to 170°C (350°F)
7. Fry the mushrooms, a few at a time, for about 5 minutes, or until barely golden.
8. Drain them on a paper towel, arrange on a platter and serve immediately, very hot.
serving amount
serves 6
rate this recipe
10.0
out of 10
3 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
