Greedy and easy to prepare, i fried porcini are an unmissable autumn recipe. Fresh, passed in the egg and covered with a light breading they are dry and crunchy. As starter, side or second dish: they are always simply irresistible.
Ingrediants
- 3 porcini mushrooms
- 2 eggs
- Flour
- bread crumbs
- Seed oil for frying
- Maldon salt or flakes of salt
The recipe of fried porcini it is a simple and delicious way to better enjoy the goodness of fresh porcini mushrooms. As starter, side to meat dishes or real vegetarian main course.
Preparing them is easy, a quick step in a veil of flour, which absorbs moisture from the mushroom, then into the egg and breadcrumbs. Then dip them in boiling oil: so fried, dry and crunchy they are absolutely irresistible. THE porcini mushrooms, especially when they are very fresh, they should not be washed, but gently brushed for eliminate earth residues and then cleaned with a cloth. With a sharp knife, scrape the base and, if necessary, the stems of the larger ones.
It is difficult to define the best way to cook porcini mushrooms. For sure the simpler recipes they are the most suitable because they allow you to enjoy all the delicacy of their flavor. If you have freshly picked mushrooms available and not too large, try Porcini mushroom salad, with a few flakes of parmesan. A real must among the autumn recipes it is instead the Risotto with porcini mushrooms.
OTHER TASTY RECIPES: Croutons with stracchino sausage and porcini mushrooms, stringy risotto with porcini mushrooms, farro soup with porcini mushrooms and chestnuts
How to prepare: Fried porcini
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
25 min – 30 min
- Portions
-
4
How to prepare: Fried porcini
Preparing the boletus fruits is simple. First clean the mushrooms very gently and with the help of a toothbrush, to remove all earthy residues, and a clean cloth. With a sharp knife remove the base and scrape the stems.
Then cut them into slices of medium thickness and lightly flour them, shaking them to remove excess flour. Quickly pass them in the beaten eggs and then in the breadcrumbs.
Heat plenty of seed oil in a large pot and fry the mushrooms a few at a time, until golden. Transfer them hand by hand on the absorbent paper.
Lightly salt the fried porcini and serve immediately, hot.
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