Breaded Coulemelle mushroom
By Malcat
1 Picture
Ingredients
- Parasol mushroom (Coulemelles) 2 (depending on size)
- 1 plate of breadcrumbs
- 2 eggs
- salt pepper olive oil
- 1 lemon
- 1 sprig of parsley
Details
Servings 2
Level of difficulty Easy
Preparation time 10mins
Cooking time 10mins
Cost Budget Friendly
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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Chef Tips and Tricks
Named for the famous ballerina Anna Pavlova, this delicate lemon pavlova is simply divine.
INGREDIENTS
- Eggs
- Confectioner's sugar
- Fresh lemon juice
- Sugar
- Flour
- Butter
- Lemon zest
METHOD
- Separate egg yolks and whites
- In a bowl, whisk egg whites
- Add confectioner's sugar
- Distribute on baking pan and flatten center lightly with a spoon
- Bake for 30 minutes at 250 degrees
- While that's baking, squeeze fresh lemon juice into a bowl
- Add egg yolks, sugar, and flour then whisk together
- Add butter and whisk again
- Take the merigues out of the oven once they're ready
- Spoon the filling into the center of the meringues
- Grate lemon rind and sprinkle the zest over the top of the pavlovas
- Serve!
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