Battered Parasol Mushrooms
Quick to make, wholesome, and nourishing—the parasol mushroom. Autumn is a feast for the eyes! The last of the warm sun still cheers us on. I love fall for its bright colors, crisp air, and abundance of mushrooms. At the end of September my favorite parasol mushrooms are always in season. Today I'd like to share a recipe for parasol mushrooms fried in batter.
Natalia Vasilenko
Recipe author
Battered Parasol Mushrooms
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 34 %
12 g
Fats 23 %
8 g
Carbohydrates 43 %
15 g
129 kcal
GI:
7
/
0
/
93
- Gather fresh parasol mushrooms in the woods. Trim off the stem, then wash and dry the caps. Make the batter: crack 2 eggs into a deep bowl, add salt, pepper, and a few crumbs of dried parasol mushroom, mix well, and gradually work in the flour, stirring constantly. Dip the parasol caps into the batter and fry in vegetable oil until golden on each side. Your delicious battered parasol mushrooms are ready! Enjoy!
Caloric content of the products possible in the composition of the dish
- Forest mushrooms - 21 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
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