How to make breadcrumb and herb crusted king oyster mushrooms
Published: 21-May-2012 (23:40); Viewed: 6661; Difficulty: 3 out of 10
The King Oyster mushrooms have a very big stem with an excellent texture. The size of the cap is compatible with the stem. Therefore for better appearance of the final dish, these mushrooms should be sliced along the stem and cooked for a short time. In this recipe we will improve the surface on this mushrooms with herbs and bred crumbs.
Ingredients. Theses Eryngii mushrooms are so lovely, than you can eat them plenty, and it is impossible to say what is the standard portion size is.
King Oyster mushrooms, or Eryngii. 2 large mushrooms.
Milk, 2 tbsp.
Bread crumbs, 1 headed tbsp.
Grated hard Italian cheese, 1 tbsp.
Salt, just a bit, 1/4 tsp.
Unsalted butter, 30-40 gm
Fresh parsley and dill.
Beat up egg with milk. This is a very simple operation with hand blender. Store prepared mixture in a wide bowl.
Process parsley and dill herbs in the blender.
Add breadcrumbs and process again in the blender.
Add grated cheese and process in the blender again.
Slice mushrooms lengthwise, to make slices, approximately 0,5 cm width.
Soak mushroom slices in egg and milk.
After soaking, cover mushroom slices, with breadcrumb-herb mixture.
Now it is time to roast these lovely king oyster mushrooms. Melt butter in a non-stick skillet. When the butter is completely melted, roast mushroom slices on one side for about 1 minute.
Roast mushroom slices on other side for one minute. Do not overcook.