Autumn, the woods offer us beautiful mushrooms, and those who are lucky and passionate always come home with a basket full. This is not the case for me as I cannot recognize them, so I buy and cook them (safely) in various ways. You can make a delicious sauce or combine them with potatoes or stew them, but the recipe that enhances them the most is this one. They should be cleaned well with a brush without using water, cut into slices, breaded, and then fried…a delight! And now let’s get to the stove to prepare the breaded and fried porcini mushrooms.
Other recipes
- Difficulty: Very Easy
- Cost: Expensive
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 3 porcini mushrooms (about 1.1 lbs)
- 2 eggs
- 1/3 cups flour
- 1 cups bread crumbs
- 1/3 cups chopped parsley
- 1/2 clove garlic (minced)
- 2 cups peanut oil
- 1/2 tsp fine salt
Tools
- Frying Pan
- Brush
- Cutting Board
Steps
Porcini mushrooms are very delicate and should be cleaned carefully using a brush and a slightly damp paper towel. Start by gently rubbing the mushroom cap with the paper and, using the brush, remove all soil residues. With a small knife, cut off the bottom part of the stem. Prepare a plate with the bread crumbs mixed with parsley and half a clove of minced garlic, a plate with beaten eggs, and one with the flour.
Place them on the cutting board and with a sharp knife, slice them lengthwise into 1/4 inch thick slices. Pass them in the flour and then in the beaten eggs (without adding salt).
Now pass them again in the bread crumbs, making sure the coating adheres well. Pour the oil into a pan and as soon as it reaches temperature, place the porcini mushroom slices. When they are golden, after about 5 minutes, drain them and let them dry on kitchen paper. Salt and serve the breaded and fried porcini mushrooms hot.
