Deep Fried Porcini Mushrooms
calories: medium
category: second
cost: high
difficulty: easy
preparation time: 40
Ingredients
Porcini mushrooms 8 medium sized-heads
Eggs 2
Flour 4 spoonfuls
Bread crumbs 200 gr.
Butter 100 gr.
Salt to taste
See our
Wine Tips
for your meals
Eggs 2
Flour 4 spoonfuls
Bread crumbs 200 gr.
Butter 100 gr.
Salt to taste
See our
Wine Tips
for your meals
Preparation Clean the mushroom heads with a wet cloth and if they are very dirty, pass them very quickly under running tap water. Dry them and remove the skin on the under side if it is damaged. Be careful to use only the freshest mushrooms that are not broken.
Beat the eggs and first pass the heads in the beaten eggs, then in the flour and then in the bread crumbs and press them well with your hands so that they stick properly.
Put the butter into a frying pan or a deep-frier and when it is hot fry the mushroom heads on one side and then on the other, turning them over delicately, until they are golden brown. Then put them absorbent kitchen paper, salt them and serve hot. The Chef's tips Chiaretto del Garda classico is an 11 to 12.5 dry rose coloured wine with violet steaks to be served at 16°C. Curiosity The authentic Milanese recipe envisages that the mushrooms are fried in butter but they are just as good when fried in oil. The stems can be used as a vegetable or in a sauce.
Beat the eggs and first pass the heads in the beaten eggs, then in the flour and then in the bread crumbs and press them well with your hands so that they stick properly.
Put the butter into a frying pan or a deep-frier and when it is hot fry the mushroom heads on one side and then on the other, turning them over delicately, until they are golden brown. Then put them absorbent kitchen paper, salt them and serve hot.
