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