Baked Parasols

For the baked parasols, remove the stems from the parasols, carefully clean the hats and lamellae (do not wash under any circumstances) and, depending on the size of the mushrooms, cut them in half or quarters and lightly salt them.

Put the flour in a soup plate, beat the eggs in another plate, salt and whisk, put the breadcrumbs also in a plate.

Now roll the parasol pieces first on both sides in flour, then pull them through the beaten eggs and then turn them on both sides in the breadcrumbs.

Heat oil in a deep frying pan (use enough oil so that the mushrooms float in it), carefully place the breaded parasol pieces and bake on both sides over medium heat.

Once golden brown, remove the parasols and place them on paper towels to drain. Serve the baked parasols.

Preparation Tip:

The baked parasols go well with green leaf salad with sauce Tatare and lemon slices. But they can also be served with tomatoes and peppers.

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