Fried Hats of Crested Pintle and Parasol

Have fun preparing this mushroom dish!

Since this recipe calls for spherical and oval shapes, use small mushrooms that are still closed. Cut stems just below the caps into small pieces.

Roll mushroom caps in egg, then in bread crumbs. Heat olive oil and fry the mushroom caps until golden brown. Serve immediately.

Serve with a crisp leaf salad.

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