Parasol mushrooms: A gourmet delight now available in Toronto markets

Parasol mushrooms from the pan? Even if you've never prepared mushrooms, this recipe is so simple that you'll have no problem. Parasol mushrooms have a unique taste; many gourmets claim you won't find a better mushroom in our forests. The edible part is its cap, which can reach a diameter of nearly 30 centimetres. Lightly seasoned, coated in breadcrumbs, and fried to a golden colour, they're delectable.

Start by preparing the mushrooms for frying. First, they need to be thoroughly cleaned. It's best to dry it; you can use a brush. Next, you must cut off the stems as they are woody and unpalatable. Only the caps of the parasol mushrooms are used for frying. You can soak them in milk beforehand. This will make them softer and more delicate. However, this step is unnecessary if the mushrooms are fresh and firm. Without soaking, they will also be crunchier. Note that parasol mushrooms absorb a lot of fat. It's best to fry them in canola oil, which withstands high temperatures well.

Parasol mushroom cutlets are tastiest directly from the pan. Crunchy and full of umami flavour, they can be served with a delicate salad or simply with bread.

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. Whisk the eggs with salt and pepper in one bowl and pour the breadcrumbs into another bowl.
3. Coat the parasol mushroom caps first in the egg, then thoroughly in the breadcrumbs.
4. Heat oil in a pan and place the prepared parasol mushrooms.
5. Fry on both sides over medium heat until the breadcrumb coating is browned.
6. Place on a piece of paper towel to remove excess fat.