Mushroom dishes are very tasty and appetizing. Mushrooms can be fried, baked, breaded and stewed. One of the good ways to prepare them is by breading them. As with other foods, breading has its own subtleties. First of all, not all mushrooms are suitable for breading. Among the most suitable are milkcap, chanterelle, field mushrooms, Caesar's mushroom, puffball and the delicious boletus.
Always choose young and freshly picked mushrooms. Clean them carefully, wash them with cold water and place them on a towel to drain. The most common breading is not only for mushrooms, but also for other foods, and includes eggs, flour, black pepper and breadcrumbs of choice. Each mushroom is dipped in beaten eggs, then in flour and finally in breadcrumbs. They are fried in very hot oil.
You may also not use breadcrumbs, but only eggs and flour. In that case dip the mushrooms in egg, flour and finally eggs again. The consistency of the breading should be like porridge. You can also add a little beer to the breading for the oyster mushrooms, which gives them an incredible taste. Drain the breaded mushrooms on kitchen paper, otherwise they will be very greasy.
Check out some delicious recipes for breaded mushrooms: breaded parasol mushrooms or breaded oyster mushrooms.
Find out how to blanch mushrooms and how to serve mushrooms.
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