Parasol mushrooms are found all over the world and are a welcome source of food in most cuisines. With a total height of up to 40 cm and a cap diameter almost as large, they are the giants among edible mushrooms - the guardians of the forest. These mushrooms are not only eye-catching but also delicious. How to prepare parasol mushrooms? Try our recipes!
Properties and uses of the delicious mushrooms
Parasol mushrooms contain vitamin D, iron, zinc, copper, selenium, fiber, amino acids and also have antioxidant and antimicrobial properties. They require cooking before consumption and are best suited for applications such as sautéing, frying, boiling and roasting. They can be chopped and used in stews or soups, sliced and cooked in omelettes, mixed into sauces, made into stir-fries, baked into pies, stuffed with vegetables or meat.
In Eastern Europe, parasol mushrooms are also often dipped in egg, fried with breadcrumbs and served with bread to make a vegetarian schnitzel.The mushroomsgo well with ground pork or beef, poultry, oregano, peppers, parsley, rosemary, garlic, onions, shallots, potatoes, cucumbers, pickles, cheese and lemon juice. They will last up to five days if stored unwashed in a paper bag in the refrigerator.
Prepare stuffed parasol mushrooms
Ingredients for 4 servings:
Parasolpilze – 800 g
Processed cheese – 100 g
Cheese – 100g
The pickle – 4 – 5
Butter
black pepper
Paprika
Preparation:
- Wash the mushrooms and place them in a buttered tray. Cut the pickles, melted cheese and cheese into small pieces.
- Put some of this filling into each mushroom.
- Sprinkle with paprika and black pepper and bake in the preheated oven.
Baked mushrooms
Ingredients for 4 servings:
500 g Parasolpilze
50 g flour (whole wheat flour)
4 large eggs, beaten
40 g hazelnuts, round
40g breadcrumbs
Salt
Pepper, white, ground in a mortar
Clarified butter, for frying
Directions:
- Clean the mushroom caps with a fine brush and, depending on the size of the mushrooms, cut them crosswise or lengthways into slices about the thickness of a pencil.
- Season the egg with salt and pepper. Roll the mushroom slices first in egg, then in flour, then again in egg, then in the hazelnuts, then again in egg and then in breadcrumbs.
- Place the mushroom slices next to each other on a plate and let them dry without a lid for about 30 minutes. Then fry the Parasol slices in hot clarified butter.The mushroomhas a slightly nutty taste and therefore goes well with hazelnuts. The mushroom slices go well with all meat dishes that are seasoned with a slight sweetness.
Parasol-Pilze mit Speck-Rarebit
Ingredients for 2 servings:
2 large parasol caps, stems removed
50 g bacon or diced pancetta
1 No
1 tablespoon milk
100g mild flavored cheddar, grated
¼ teaspoon mustard powder
A splash of Worcestershire sauce or mushroom ketchup
Method of preparation:
- Clean the mushrooms carefully with a pastry or mushroom brush, paying particular attention to the delicate gills. Preheat the grill to the highest setting. You'll need a well-seasoned or nonstick skillet that slides easily under the grill and is large enough to hold one at a timeto absorb fungus. Add the bacon to the cold skillet and place over medium heat. As soon as the fat begins to render, increase the heat. When the bacon is crispy and golden brown, remove it with a slotted spoon and set aside.
- Pour off the bacon fat to a thin film (save the rest for later) and return the pan to the heat. When the pan is really hot, place the first parasol mushroom in it with the gill side down. Fry until the gills are golden brown, about five minutes, pressing down occasionally (if the hat has a high peak, it will gradually soften and collapse).
- Turn the mushroom over, drizzle a little more bacon fat into the pan and fry on the skin side for a few minutes, keeping the heat fairly high.
- Meanwhile, stir together egg, milk, cheddar, mustard powder, Worcestershire sauce and bacon. When the first mushroom cap is ready, pour half of the mixture over it, mounding it in the middle and leaving a 1cm border all around. Place the pan under the broiler and cook until the topping is golden, bubbly and puffed, about 5 minutes. Serve immediately and prepare the second mushroom in the same way.
Basket Parasolpilze
Ingredients for 4 servings:
Parasol mushroom – 6 large caps (fresh)
No - 1
Flour - 50 g
Breadcrumbs – ½ cup
Oil (for frying) – depending on the pan
Salt – as needed
Lemon – ½
Instructions for preparation:
- Preferably clean the parasol mushrooms without water and remove the stems.
- Beat the egg and add some salt. Some people also use pepper, but we think these mushrooms have a great flavor of their own.
- If you have half-open caps, it's easier to cut them in half before breading.
- Panningthe mushrooms– first coat the hats in flour, then in the beaten egg (turn well) and then in a plate with breadcrumbs.
- Fry until they have a golden, crispy texture. Usually about 2 minutes per side is good.
- Serve with lemon. It's so quick and easy to prepare parasol mushrooms!
