The oven-baked breaded porcini mushrooms are tasty and delicious, and they have nothing to envy of fried ones.

The breading I prepare, makes them nice and thick, and despite the lighter cooking, you will still enjoy their goodness.

Here are some other mushroom-themed recipes:

Ingredients

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 15 Minutes
Portions: 3 People
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Tools

Take the mushrooms and with a slightly damp paper towel, remove the soil residues.
Be careful not to put the mushrooms under water, as they will absorb it, compromising the goodness of the preparation.
When they are clean, cut them into slices.
To create a good breading, I follow 3 simple but effective steps.
They will give body and crunchiness to the mushroom even if baked and not fried.
Step 1: After cutting them into slices, pass them in the flour.
In a bowl, beat the egg with a bit of salt and chopped parsley.
Step 2: Take the mushrooms and dip them in the beaten egg.
Step 3: Coat them again in the breadcrumbs.
Take the baking tray and line it with parchment paper which you will brush with oil.
Place the mushrooms on the tray and add a drizzle of oil on top.
Preheat the oven in fan mode to 356°F.
Once it reaches temperature, bake and cook for about 20 minutes.
When the mushrooms appear golden it’s time to turn off the oven.
Are you ready to enjoy?
Bon appétit

If you happen not to eat all the mushrooms, you can store them in a container and keep them in the fridge.

The next day, you can reheat them in a warm oven or in a pan, and they will be equally good.