Detailed preparation steps
1. Preparation of mushrooms
Choose firm, unblemished mushrooms . A damp cloth or brush is sufficient to remove the soil. Avoid washing them in large quantities of water, as they will become saturated with moisture.
Cut the larger ones in half. The smaller ones can remain whole.
Tip: Don’t throw away the stems! Use them in a soup, omelet, or stir-fry.
2. Setting up the breading stations
Organize yourself in “assembly line” mode with three containers:
- In the first, put the flour.
- In the second, beat the eggs with a pinch of salt and pepper.
- In the third, mix the breadcrumbs with the grated Parmesan cheese, paprika, garlic powder, a little salt and pepper.
This organization guarantees you clean, fast and efficient breading .
3. Breading the mushrooms
Pass each mushroom in turn:
- in the flour (tap off the excess),
- then in the beaten eggs,
- finally in the breadcrumbs.
Press lightly with your fingers to ensure it adheres well. You can repeat the egg + breadcrumb step a second time for a thicker, crispier crust .
Place them as you go on a plate or rack.
