A Personal Favourite
The Parasol Mushroom is a fairly common mushroom in many countries. It is very tasty and easy to prepare. It has a beautiful juicy and meaty texture and its flavour is delicate with a touch of lemon. Simply fry the caps alla Milanese or stuff young parasol mushrooms with onion, sage or minced meat.
Cotoletta alla Milanese and Wiener Schnitzel are based on a similar concept: breaded and pan fried thin slices of veal or pork, served with a slice of lemon. A very special variation is Cotoletta di vitella di latte alla Milanese, as described in 1891 by Pelligrino Artusi (1820-1911) in his book La Scienza in Cucina e l’Arte di Mangiar Bene (The Science in the Kitchen and the Art of Eating Well). Before breading the meat Mr. Artusi coats one side of the veal with a mixture of finely chopped fat ham, parsley, grated Parmesan cheese and truffle. Delicious no doubt!
The key to an excellent Alla Milanese are the breadcrumbs. Make your own breadcrumbs with yesterday’s bread and compare the result with the cardboard crumbs you can buy. Flavour! Texture!
A fresh, not too complex white wine will be great with the fried parasol mushrooms. Soave, Burgundy, Loire: all good.
What You Need
- 100 grams of Parasol Mushrooms
- One Egg
- Three Slices of Yesterday’s Bread
- Olive Oil
- Black Pepper
What You Do
Begin by making the breadcrumbs. Toast the slices of bread and let cool. Cut in smaller bits and then using a cutter or blender make the crumbs. Whisk the egg. Feel free to add some water if you need more volume. Remove the stems from the mushrooms. Cut the caps in two if the mushroom is young. Make sure your pan is hot, add the oil, the butter and start breading and frying. Add black pepper and finely chopped parsley. Serve immediately on a warm plate.