Quick info

  • Servings: 2 generous portions
  • Prep: 20 minutes
  • Cooking: 20 minutes
  • Equipment: 4 shallow bowls, spoons, slotted spoon, deep saucepan for frying, parchment paper, paper towels, meat mallet

Ingredients

  • 400 g (14.1 oz) fresh king oyster mushrooms (cardoncelli) — the wider and thicker the caps, the better
  • 1 egg
  • 3 tablespoons milk (I use unsweetened soy or oat milk)
  • 8 tablespoons flour
  • 6 tablespoons breadcrumbs
  • 4 tablespoons grated cheese
  • ¼ teaspoon fine salt (for the egg)
  • Pepper (2 turns of the mill)
  • 3 small parsley leaves, finely chopped (or another herb or spice you like)
  • 250 ml (8.5 fl oz) frying oil (¼ of a 1-liter bottle: it should be at least 2 cm deep in the pan)

Method

Prepare the mushrooms and breadcrumb coating

  1. Preheat the oven to 180°C (356°F).
  2. Clean the 400 g (14.1 oz) of mushrooms by gently wiping them with a cloth or paper towels. Don’t rinse them under running water, as they’ll absorb it.
  3. Arrange the mushrooms on parchment paper and bake at 180°C (356°F) for 10–12 minutes, turning them halfway through.
  4. In a shallow bowl, beat 1 egg with 3 tablespoons of milk (unsweetened soy or oat milk works too). Season with ¼ teaspoon of salt and two turns of the pepper mill.
  5. Put 8 tablespoons of flour in a second shallow bowl.
  6. In a third shallow bowl, combine 6 tablespoons of breadcrumbs, 4 tablespoons of grated cheese and your chosen herbs or spices. I recommend 3 small parsley leaves, finely chopped.
  7. Take the mushrooms out of the oven, blot them well with paper towels and let them cool slightly.
  8. If needed, gently flatten the slices with light taps of the meat mallet.

Breading

  1. Press a slice into the flour, gently but firmly, on both sides.
  2. Dip the slice in the beaten egg to coat both sides, without leaving it to soak.
  3. Transfer the slice to the breadcrumb mixture. Press firmly on both sides, then gently shake off the excess.
  4. Repeat for all the slices.

Frying

  1. Pour the 250 ml (8.5 fl oz) of oil into a deep saucepan and heat it up.
  2. Check the temperature by dropping in a small clump of breadcrumbs: if bubbles form around it straight away, the oil is ready.
  3. Fry a few slices at a time. When they’re golden brown, lift them out with the slotted spoon.
  4. Place them on paper towels and let them cool slightly for a few minutes.

Notes

Serve with roast potatoes or a fresh salad. Enjoy them while they’re still warm, after a few minutes’ rest — that’s when they’re at their crispiest.