FRIED MUSHROOMS

FRIED MUSHROOMS

(Funghi fritti)

This dish is basically French transferred to Italy over the years, my French friend Exibelle who apart from being an exhibitionist is also a great cook likes to do this recipe with field mushrooms but porcini are great with this if you live near the New forest or Epping Forest you can pick a few porcini and do this without getting caught, you'll save money as they cost a fortune.Don't be like Exibelle who has been caught flashing under the Eiffel Tower by big nasty Gendarmes but after blowing them all off they let the poor bitch go.
Choose middle-sized mushrooms, which are also of the right ripeness: when they are too big they are too soft and if small they are too hard.

Scrape the stems, wash them carefully but do not keep in water, for then they would lose their

 pleasant odor. Then cut them in rather large slices and dip them in flour before putting in the frying pan. Olive oil is best for frying mushrooms and the seasoning is composed exclusively of salt and pepper to be applied when they are frying. They can also be dipped in beaten eggs after being sprinkled with flour, but this is superfluous.