Baked mushrooms - speed up preparation - save time
Put the mushrooms in a larger sieve and shake with cold water just below the water. Cut off Strunk a bit. If the quality of the mushrooms is good, you really do not have to cut away much, just enough to make a fresh cut. The more closed the mushrooms are, the fresher and crisper they are. The still wet mushrooms I wipe off with kitchen crepe. This eliminates the last dirt and keeps the bread pan better when the mushrooms are dry.
Instead of a plate or a breading set, I take a larger casserole for flour and breadcrumbs (in Austria we say Reindl) with an edge of about 4 - 5 cm. For the bubbled salted eggs, I also take the largest possible deep plate so that not too much spills over.
Very important: working with embarrassingly clean hands - who has hygienic concerns, can put on disposable gloves.
The mushrooms first in the flour, depending on the size of the casserole can already be 15 - 20 pieces and swing them with the support of the hands properly. Then pour into the bubbled (whisked egg), and here too I take my hands to it. Really under the effect that all mushrooms are moistened with the egg. Drain a bit and then pop in the casserole with the breadcrumbs. Here I can now swing to your heart's content and under attack and in no time I have prepared a larger amount of mushrooms for baking.
This is much faster than rolling each mushroom individually in flour, egg and breadcrumbs.
Slowly heat the fat (oil or coconut oil). The fat should not be too hot, otherwise the mushrooms will brown too quickly before they are baked.
Proper temperature of the fat, sample: dip a fork in egg and crumbs, keep in the fat, it must hiss. Switch back the temperature and bake until golden brown. Drain on kitchen paper.
Serve with sauce tartare or other spicy sauce. If you like, you can garnish with lemon slices.
