Breaded Coulemelle mushroom

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  • 2
  • Easy
  • 10 mins
  • 10 mins
  • Budget Friendly

Ingredients

  • Parasol mushroom (Coulemelles) 2 (depending on size)
  • 1 plate of breadcrumbs
  • 2 eggs
  • salt pepper olive oil
  • 1 lemon
  • 1 sprig of parsley

Preparation

Step 1

Remove feet from mushroom which can not be eaten. Wash the mushroom caps in a little water, gently rubbing. Place on paper towels to pat dry. Beat the eggs in a bowl. Add salt and pepper.

Step 2

Heat a large skillet with 1 tablespoon olive oil. Dip the mushroom in the egg yolks and breadcrumbs. When the oil is hot put the mushrooms to cook for 5 minutes each side for until browned, but not too toasted, they should be soft inside. Place mushrooms on each plate and put fresh parsley with a dash of lemon juice.

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