Fried Porcini Mushrooms
- 2 eggs
- 2 oz all-purpose flour
- ½ cup milk
- 1 pinch salt
- 1 cup breadcrumbs
- 1 lb Porcini Mushrooms , fresh
Start by carefully cleaning the fresh porcini mushrooms.
Remove dirt and impurities from the stem with a pairing knife being very careful.
Then gently wipe the mushrooms caps with a damp cloth in order to avoid washing them under running water.
To prepare the batter for breading the mushrooms, crack the eggs into a bowl, add a pinch of salt and the flour. Add the milk and stir with a whisk.
Mix well and let the batter rest for half an hour.
Meanwhile, cut the mushrooms into large pieces and dip them into the batter to coating them completely. Then, dust with breadcrumbs. Now the mushrooms are ready to be fried.
Heat the oil in a large frying pan to bring it up to temperature: at this point you can fry the mushrooms in the hot oil (preferably extra virgin olive oil).
When the mushrooms are golden and crisp, remove them from the oil and place them set paper towels to remove excess oil.
Add a pinch of salt and the fried mushrooms are ready to be served.