- 500 g of porcini mushrooms or champignons
- 1 egg
- 1 tablespoon milk
- Black pepper
- 3 sprigs of parsley
- 150 g of grated bread
- peanut oil for frying
Clean the mushrooms, leaving only 1-2 cm of stem and brush to remove excess soil. Slice them about half a centimeter thick. Put in a bowl the egg with the milk and a pinch of pepper. Wash the parsley, select the leaves and chop finely with the crescent on a cutting board. In a bowl mix the breadcrumbs with the chopped parsley.
Pass the mushrooms one by one into the egg, then in bread crumbs, pressing all sides to get it right join. Put in a deep fat frying pan and when hot dip the mushroom slices, a few at a time. When they are golden brown remove them gently on a sheet of paper and absorbe the excess oil.
Add a pinch of salt and serve.
Recipe courtesy of Istituto Migliorini Finale Ligure.