Parasol Mushroom Cheesy Schnitzel

DBK

Jan 9, 2013
13,948
23,928
Plympton, Devon
Funster No
24,219
MH
PVC, Murvi Morocco
Exp
2013
This is a MH friendly recipe although I made it in our kitchen at home.

Take a large parasol mushroom cap, this one is 8"/20cm across. How to identify the beast is another discussion. :)

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I collected it in heavy rain so it was very wet. I rested it on the grill to dry out. Overnight it dropped spores on the marble worktop.

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It's called a spore print and the colour helps with identification. White or cream is the colour from a Parasol Mushroom.

Whisk two eggs with two dessert spoonfuls of grated Parmesan cheese in a wide dish. In a second dish have some bread crumbs.

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Dip the cap in the egg mix then in the breadcrumbs on both sides.

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I thought two eggs would be too much but it wasn't. :)

Shallow fry in oil, I used rape seed, for about three minutes each side. I cut it in half to make turning it over easier. The iceberg floating off are the remains of the egg/bread crumb mixture which didn't stick to the cap. Nothing wasted. :)

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Serve with a salad and in my greedy case some boiled mini potatoes as well.

:)
 
Last edited:
OP
DBK

DBK

Jan 9, 2013
13,948
23,928
Plympton, Devon
Funster No
24,219
MH
PVC, Murvi Morocco
Exp
2013
The Portobello mushrooms were not a great success, a bit tasteless.

Mrs DBK suggests keeping the Parmesan but blue cheese and garlic needs to be added to the recipe.

I need to go back to the drawing board, possibly looking at roasting them instead of frying.

TBC. :)
 
Aug 20, 2019
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I'm looking forward to doing some foraging when we are on our motorhome adventure next year. Hardly find any good mushrooms where i live at the moment but did fry up some puff ball in butter and i have a great spot for wild garlic so i always ferment a load so i have a year round supply.
 
Aug 20, 2019
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It's just a way of preserving it without using vinegar.

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DBK

DBK

Jan 9, 2013
13,948
23,928
Plympton, Devon
Funster No
24,219
MH
PVC, Murvi Morocco
Exp
2013
It's just a way of preserving it without using vinegar.
Is it done in brine? A number of vegetables can be preserved in brine using natural fermentation. Sauerkraut is perhaps the most well known - very good for your gut bacteria! :)
 
Aug 20, 2019
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It's self brining. So you add salt to it and give it a good scrunching then leave for awhile till liquid appears then pack into a kilner jar just the same as kraut which i made the other day actually!
 
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DBK

DBK

Jan 9, 2013
13,948
23,928
Plympton, Devon
Funster No
24,219
MH
PVC, Murvi Morocco
Exp
2013
It's self brining. So you add salt to it and give it a good scrunching then leave for awhile till liquid appears then pack into a kilner jar just the same as kraut which i made the other day actually!
I made kimchi earlier this year, a sort of sauerkraut on steroids, which I loved, but Mrs DBK can't stand the smell so it's banned in the house now. :(

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