Crispy Breaded Parasol Mushrooms
This crispy breaded parasol mushrooms recipe is a simple, schnitzel-style way to cook wild parasol mushrooms. With a crunchy breadcrumb crust and juicy centre, it’s the perfect vegetarian main.
Ingredients
- 4 large parasol mushroom caps only, about 500g
- 60 g plain flour ½ cup
- 2 whole eggs beaten
- 120 g breadcrumbs or panko
- 1 tsp fine salt
- ½ tsp freshly ground black pepper
- Neutral oil sunflower/rapeseed
Instructions
- Gently brush off any dirt with a soft brush/cloth. Do not wash— parasols absorb water very easily and they will become soggy.
- Cut the caps into what ever size is easily manageable— both for breading and frying purposes.
- Put flour on one plate or tray (season with a pinch of salt and pepper), beaten eggs on another, and breadcrumbs on another.
- Working one cap/piece at a time, press into the flour, dip in egg, then press firmly into the breadcrumbs until evenly coated. Pressing helps push the gills down so the coating adheres.
- Add enough oil to a wide pan to about 0.5 cm depth. Heat over medium until a breadcrumb sizzles on contact.
- Cook 2–3 minutes per side until golden and crisp. Avoid overcrowding; fry in batches if needed. Add oil to the pan between batches if needed.
- Drain briefly on kitchen paper to absorb excess oil. Serve with lemon wedges, a spoonful of redcurrant jelly, and a fresh side salad.
Notes
- Vegan or Dairy-Free: Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water) or aquafaba (the liquid from a can of chickpeas). Use plant milk to thin the coating if needed.
- Gluten-Free: Swap the flour for a gluten-free blend and use gluten-free breadcrumbs or crushed cornflakes for a crisp finish.