Parasol Mushroom Fritters

Parasol Mushroom or Lepiota procera grow plentifully here and are excuisite(not using the word lightly)dipped in flour ,then egg then breadcrumbs and pan fried.

I love wild mushrooms even though trully they are a bit rich for my stomach.One of these Mushrooms was enough for two people with a light salad for lunch.My boyfriend said it tasted of Merluza(Hake)-It has a very light texture and for vegetarians its a real joy.

One word of warning becareful not to confuse this mushroom with lepiota cristata which is poisonous-but easy to spot because it has a red dot in the center.If in doubt -don,t eat them and always ask an expert.

Cut off the stalk and clean with brush between the gills.Try not to clean with water,but blowing on them and a brush does the trick.

Cut in eight pieces.Here,s what you need...

A bowl with some seasoned flour.

A bowl with two beaten eggs ,add one crushed garlic clove,chopped parsley and salt and pepper(I use a pinch of organic stock powder but this optional)

Breadcrumbs(grate some day old or dry bread with a hand grater)season well.

With the help of my beautiful assistant Anouk(any messy 3 year old will do) dip the mushrooms in the flour,then the egg mixture,then the breadcrumbs and fry until golden brown on all sides-eat immediately when hot and crispy.For a vegan version omit the eggs and dip in batter then the breadcrumbs.Utter fake hake joy!