Crispy Fried Mushrooms with Parmesan Reggiano Sauce

Name: Crispy Fried Mushrooms with Parmesan Reggiano Sauce
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Yield: 4
Cuisine: Italia
Ingredients: 400 g Mixed mushrooms; 2 units Medium eggs; 50 g All-purpose flour; 80 g Fine breadcrumbs; to taste Salt and pepper; 500 mL Vegetable oil for frying; 60 g Parmigiano Reggiano from Frisona cow 12 months; 120 mL Cream; 50 mL Whole milk; 10 g Butter; 40 g Fresh arugula; to taste Crunchy bread or carasau bread sheets; to taste Freshly ground black pepper

@vandelli-formaggi

Category: Appetizers

Creamy elegance and crunchiness: breaded and fried mushrooms, served on a bed of fresh arugula and topped with a luscious Parmigiano Reggiano sauce from Frisona cow aged 12 months. A scenic and gourmet appetizer or main course, to be enjoyed with crunchy bread and a glass of aromatic white wine.

Difficulty: Medium

Cooking time: 12 minCooking: 12 min

Preparation time: 18 minPreparation: 18 min

Country: Italia

vandelli-formaggi@vandelli-formaggi

Ingredients

No. Servings

Mixed mushrooms400g
Medium eggs2units
All-purpose flour50g
Fine breadcrumbs80g
Salt and pepperto taste
Vegetable oil for frying500mL
Parmigiano reggiano from frisona cow 12 months60g
Cream120mL
Whole milk50mL
Butter10g
Fresh arugula40g
Crunchy bread or carasau bread sheetsto taste
Freshly ground black pepperto taste

Purchasable products

Parmigiano Reggiano Frisona Cow 12 months (approx. 1 KG)

1 product

€ 20.10

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 7
Clean the mushrooms with a damp cloth, remove the earthy base, and slice them thickly.
STEP 2 OF 7
Coat the mushroom slices in flour, then in beaten eggs with salt and pepper, and finally in breadcrumbs.
STEP 3 OF 7
Fry a few pieces at a time in hot oil (170-180°C) until golden (about 3-4 minutes). Drain on paper towels.
STEP 4 OF 7
In a small saucepan, melt the butter, add the cream and milk, and heat without boiling.
STEP 5 OF 7
Add the grated Parmigiano Reggiano and stir over low heat until you get a smooth and thick sauce. Adjust with salt and pepper.
STEP 6 OF 7
Arrange a bed of arugula on the plate, place the hot fried mushrooms on top, and generously drizzle with the Parmesan sauce.
STEP 7 OF 7
Garnish with freshly ground black pepper and serve immediately, accompanied by crunchy bread or sheets.

General Information

Storage notes

Fried mushrooms: best enjoyed immediately. Sauce: can be stored in the refrigerator covered for 1 day; reheat gently adding a splash of milk if necessary.

Origin

Italia, Emilia Romagna

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	392.14
Carbohydrates (g)	6.52
of which Sugars (g)	0.9
Fat (g)	38.57
of which Saturates (g)	7.35
Protein (g)	4.79
Fiber (g)	0.76
Sale (g)	0.07

Proteins
4.79g·9%
Carbohydrates
6.52g·13%
Fats
38.57g·76%
Fibers
0.76g·2%