A simple way to enjoy these. First the stem is peeled to help it cook at the same speed as the cap, then the mushrooms are lightly battered, dredged in seasoned cornmeal and fried. Less is more.
I like to use a mix of fine and coarse cornmeal for frying stuff like this, the combination of both is better than using only corn flour, and much less irritating on the teeth than using just coarse ground cornmeal.
8shaggy parasol mushroomsharvested before the caps open, brushed clean, stems peeled
Fresh ground black pepperto taste
1tablespoonsmoked paprikaor more to taste
1teaspoongarlic powderor more to taste
Unsalted butteras needed for frying the mushrooms
Wedges of lemonto serve, (optional)
Beat the eggs with the water and reserve. Mix the cornmeals, paprika, pepper, and garlic powder and reserve.
Halve the mushrooms.
Melt a tablespoon or two of butter in a cast iron skillet or a wide saute pan on medium heat, when it's hot, place the mushrooms in the beaten egg to coat. then dredge thoroughly in the cornmeal. Tap off excess cornmeal from the mushrooms, then place in the pan. Season the mushrooms with salt, then fry until golden and crisp. Flip the mushrooms and caramelize the other side.
When the mushrooms are fully cooked and hot throughout, about 5-10 minutes, remove them and place on paper towels to drain excess fat, then serve immediately with a lemon wedge on the side.