Crispy fried mushrooms wrapped them by a crispy breading and served them as starter. You can also serve them as an aperitive, and why not, as a second course paired with a fresh mixed salad or whatever to your liking to pair with.
Serves 4, Preparation time 20 mins, Cooking time 20 mins
- 400 g of fresh mushrooms (or the frozen one)
- breadcrumbs, to taste
- 4 eggs, beaten
- Durum wheat semolina flour or corn flour, to taste
- Grated Parmigiano, a tablespoon
- a pinch of salt
- Extra Virgin Olive Oil for frying, 400 ml, otherwise Peanut Oil
Mushrooms should never be washed under running water or soaked in a basin as they will absorb too much water and impair the taste and quality of any cooking, as well as releasing water.
Simply cut off the earthy end of the stalk and wipe them with a damp cloth or damp kitchen paper or even gently scrape them with a kitchen brush or small knife.
Prepare a bowl with beaten eggs without adding salt and another with durum wheat semolina flour and grated Parmigiano cheese. Corn flour can be used as an alternative to semolina.
Cut the mushrooms lengthwise or in pieces that are not too thin and preferably all the same size. You can also leave some whole.
Dip the mushrooms into the beaten eggs, then into the semolina flour.
Heat 400 ml EVOO in a frying pan, to see if it is hot enough, do the toothpick test or dip a pinch in semolina flour, if it makes bubbles, then it is ready for frying.
Fry a few at a time so as not to lower the oil temperature too much.
Fry them for a couple of minutes, transfer them to a plate lined with paper towels.
Do not cover them with other paper towels or a plate otherwise they will become mushy due to the moisture that will be created and they will lose their crispness a little.
A pinch of salt and serve.