Wood blewits in spring herbs
- 500g wood blewit mushrooms
- 2 cups coarse breadcrumbs
- 1/3 cup chives, finely chopped
- 1/3 cup parsley, finely chopped
- 1/3 cup tarragon, finely chopped
- 1/2 cup parmesan, grated
- Salt and pepper
- 1 cup plain flour
- 3 eggs, beaten
- 100ml extra virgin olive oil
- 1 lemon, cut into wedges
This is a simple way to highlight the flavour and texture of wood blewits. It works equally well on large, meaty field mushrooms and is best served as an entree or a dish to accompany a main course.
Method
Trim the blewit stalks at their base and cut the larger mushrooms into sections, top to bottom, about a centimetre thick. This will leave the edges of the cap as two semi-circular pieces, perfect for crumbing.
The smaller mushrooms can be separated into cap, crumbed in one piece, and stem, which can be cut into two pieces. Combine the breadcrumbs, herbs and parmesan. Season the mixture with salt and pepper and mix well. Dust each mushroom piece with the flour and dredge them, one at a time, through the egg wash and then coat with the breadcrumbs. Make sure the crumbs are pressed well onto each piece. Heat the oil and lightly fry the mushrooms on each side until golden; about 45 seconds a side. Drain on absorbant paper, sprinkle with a little salt. If it's an entree, serve with wedges of lemon while still hot.
Serves 4
