Breaded Parasol Mushrooms (Viennese Style)

The cap of the parasol mushroom (giant parasol) cant wait to be dipped in beaten egg and breadcrumbs, then golden-fried in heated oil. A hearty standalone meal with an excellent taste!

Details

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

Ingredients

6 pieces Mushrooms, mushrooms, fresh
60 g Wheat flour, white, multi-purpose
3 pieces Egg, fresh
0.5 teaspoons Salt, table
80 g Breadcrumbs, dried
2 spoons Cheese, Parmesan, grated
pieces Oil, plant, sunflower

Steps

Carefully remove the stems from the caps and wipe them with a damp cloth. Thoroughly inspect the gills on the underside and remove any dirt if necessary. Cut the caps into desired pieces.
Prepare three plates: on one, sprinkle flour; on the second, breadcrumbs; and in the third, crack the eggs and beat them well with salt. Add grated Parmesan to the breadcrumbs (and optionally chopped parsley or thyme) and mix well.
First, coat the caps in flour, then dip them in the beaten eggs, and finally roll them in the breadcrumbs until they are completely covered.
Pour oil into a pan and heat it well. Place the breaded pieces of caps into the hot oil and fry them for about eight minutes on medium heat on both sides.
Transfer the fried caps to a plate lined with paper towels to absorb excess oil. Serve hot with your chosen side dish.

Nutrition Information (Per 100g)

Calories: 205.11 kcal
Fat: 6.01 g
- Saturated Fat: 2.15 g
Carbohydrates: 22.1 g
- Sugars: 0.86 g
Protein: 11.16 g
Fiber: 0.86 g

Advice

Fried parasol mushrooms are very filling, so they can also be served as a standalone dish. All you need for a good autumn snack is a salad and fresh bread. For a better flavor, you can mix a little regular or lemon thyme into the breadcrumbs. If desired, add a little milk to the beaten eggs. Fry in a large amount of fat. The food should float in it. The fat is hot enough when small bubbles form around a wooden spoon.