Parasol mushroom cutlets: A nostalgic, meat-free delight

Our grandparents made vegetarian cutlets before it even became trendy, often without even realizing it. Parasol mushrooms were the easiest to spot because their caps were visible from afar. Although everyone marvels at porcini and bay bolete mushrooms, in Grandpa's bucket, everyone looks to see if he has managed to gather some parasol mushrooms.

The crispy breading and juicy interior make regular pork cutlets a thing of the past. The recipe is very simple because all you need to do is bread and fry them. It’s the best summer-autumn lunch you can dream of. And it’s very economical, too, since you don't have to pay to enter the forest.

Even if you’ve never prepared mushrooms, this parasol mushroom cutlet recipe is so simple that you can handle it without any problem. Parasol mushroom has a unique flavour, but it's worth remembering that it absorbs a fair amount of fat. It’s best to fry them in canola oil, which withstands high temperatures well. You can bake the cutlets in the oven if you prefer a healthier alternative. Just brush them with a bit of oil and bake until golden brown. However, I like to go wild and fry them like my grandpa did in a pan with oil.

Ingredients:

• 4 parasol mushroom caps,
• 3 eggs,
• 1 cup breadcrumbs,
• salt and pepper,
• oil for frying.

Preparation:

1. Thoroughly clean the parasol mushrooms of any forest debris. Wash and dry.
2. In one bowl, beat the eggs with salt and pepper, and pour the breadcrumbs into another bowl.
3. Dip the mushroom caps in the egg, then coat them thoroughly in the breadcrumbs.
4. Heat oil in a pan and place the prepared mushrooms.
5. Fry on both sides over medium heat until the breading is golden brown.
6. Place on a piece of paper towel to remove excess fat.

Serve the parasol mushroom cutlets with potatoes and your favourite salad, or eat them straight from the pan. Crispy, full of umami-flavoured mushrooms are the best idea for a tasty meat-free lunch.