Creamy elegance and crunchiness: breaded and fried mushrooms, served on a bed of fresh arugula and slathered with a luscious 12-month aged Parmigiano Reggiano sauce. A striking and gourmet appetizer or main dish, to enjoy with crispy bread and a glass of aromatic white wine.
Clean the mushrooms with a damp cloth, remove the earthy base and slice them thickly.
Dredge the mushroom slices in flour, then in beaten eggs with salt and pepper, 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 pot, melt the butter, add the cream and milk, and heat without boiling.
Stir in the grated Parmigiano Reggiano and mix over low heat until you get a smooth and thick sauce. Adjust with salt and pepper.
Place a bed of arugula on the plate, lay the hot fried mushrooms on top and generously drizzle with the Parmigiano sauce.
Garnish with freshly ground black pepper and serve immediately, accompanied by crispy bread or carasau bread.
Fried mushrooms: best enjoyed immediately. Sauce: keeps in the fridge covered for 1 day; reheat gently, adding a splash of milk if necessary.
Italy, 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 |
