The recipe for breaded and pan-fried pleurotus is very simple and so appetizing, and I confess that while plating up and arranging the slices on a dish, I ate quite a few because warm and crispy, they are a true delight!
Pleurotus mushrooms are also known as big ears because they are chunky and work wonderfully in pasta sauces and importantly, they are also economical!
My breading was equally simple with breadcrumbs, grated Parmesan cheese, and a coarse grind of fresh parsley.
It’s a side dish that pairs well with meat dishes like milk-roasted pork, or Modena-style balsamic rolls and below, I’ve left the recipes: just click on the word to magically view everything!
Breaded and pan-fried pleurotus mushrooms also go well with cod or hake fillets, but prepare the fish simply boiled, at least for my palate.
There are two varieties of pleurotus mushrooms, and the most common is the ostreatus species, whose shape resembles a fan and can reach a diameter of 10 inches, pretty amazing, I’d say!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°I have opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe! °°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°““““““““°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Here are more recipes with PLEUROTUS and with meat:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 3 Minutes
- Preparation time: 10 Minutes
- Portions: as desired
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
INGREDIENTS FOR BREADED AND PAN-FRIED PLEUROTUS
- 10 Pleurotus mushrooms
- 2 eggs
- 5 oz breadcrumbs (weight can vary depending on how the mushroom is coated and covered)
- 3 tbsps grated Grana Padano
- to taste chopped parsley (preferably fresh)
- to taste vegetable oil (peanut oil has the highest smoke point)
- to taste Maldon salt (or any fine salt, even iodized)
TOOLS FOR BREADED AND PAN-FRIED PLEUROTUS
#ADV
- Dishes
- Paper Towels
- Tongs
- Wok
FOR THE PREPARATION OF BREADED AND PAN-FRIED PLEUROTUS
First, I prepare the breading by mixing breadcrumbs, grated Parmesan cheese, and chopped fresh parsley in a bowl.
I set aside and proceed to quickly wash the pleurotus mushrooms, removing the tougher part of the stem, and then pat the mushroom fans dry with absorbent paper.
Over medium-high heat, I place a large pan or a wok with vegetable oil. You probably already know that peanut oil, which has a high smoke point and doesn’t deteriorate at high temperatures, is considered the best for frying…
Ok, having said that, I confess that I almost always fry with corn oil because one of my sisters has a severe peanut allergy (once she almost died), and since then, I never buy that oil to avoid any risk!!!
I prepare the dishes for breading, so in one deep dish, I beat 2 whole eggs, in another dish, I put flour, and in the third one, I place the mixed breading with parsley.
When the oil is at the right temperature (I insert a toothpick touching the bottom of the pan, and if bubbles form around it, the temperature is correct, about 350°F/355°F), I pass the pleurotus first in the flour, then in the beaten egg, and finally in the breading, continuing until all the pleurotus mushroom fans are done.
The mushrooms should brown evenly, creating a delicious and pleasant crust to taste!
I extract and drain as much oil as possible from the breaded and fried mushrooms, placing them on kitchen paper, and while they are still warm, I season them with Maldon salt.
Maldon salt is thin flaky salt, and I enjoy that when I take a bite, the saltiness spreads and blends with the tasty food for me!
But I repeat, it’s just because the jar looks at me from the pantry, so…season with fine salt, and there you go!
Voila, we’re ready to go to the table…assuming you have any left and haven’t already eaten all the breaded and pan-fried pleurotus.
Enjoy your meal, and sorry if I’m sometimes a bore and tell personal stories!!!!!!!
A hug, thank you!
Annalisa
Photo of pleurotus mushrooms taken independently from the site “La boutique del biologico.it”
