Diet Schmiet! (Crumbed Mushroom Spirit Guide)
16th Mar 10
Crumbed Mushroom Spirit Guide
6 flat swiss brown mushrooms
1 litre vegetable stock
2 cups finely grated parmesan
2 eggs
1 ½ cups corn flake crumbs
½ cup chives, finely chopped
Olive oil and butter for shallow frying.
Place mushrooms in large bowl and cover with the stock.
Place in refrigerator overnight.
When ready to crumb pat the mushrooms dry.
Place 1 cup of the parmesan in a bowl.
Whisk the 2 eggs together in another bowl.
Mix together the remaining parmesan with the corn flake crumbs and the chives.
Dip the mushrooms one at a time in to the parmesan, then the egg, then the corn flake mixture.
In a large frypan heat the oil and butter, fry the mushrooms till golden and turn over.
Serve with toast and scrambled eggs.