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Parasol Fritters
Batter
4 large parasols or Shaggy Parasols
50 g (2 oz) plain flour
1 egg
1½ dl (¼ pint) milk Pinch of salt
½ teaspoon mixed herbs
Black pepper
2 teaspoons melted butte
Light oil
SERVES TWO
Note the picture illustrates two recipes, the Parasol Fritters are shown being prepared at the bottom.
Beat the egg and milk together with seasoning until smooth. Wash parasols, remove stems, cut into quarters and coat lightly in flour. Dip in batter and deep fry imtil golden brown. Drain on absorbent paper. Serve hot with courgettes or broccoli for a main course, or on their own as a starter, The mushrooms are unbelievably succulent served like this.
For the best combination of size and tenderness, pick just when the cap begins to open. A single mushroom should be enough for one person. The flesh is very delicate and is best cooked rather quickly. Apart from the recipes I have quoted below, they are also excellent in a flan with bacon.
Alternative mushrooms
Macrolepiota rhacodes var. bohemica
Macrolepiota rhacoides
Macrolepiota procera
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Parasol Fritters
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