Large Fungal Caps a Cotoletta is a modern British recipe (based on an Italian original) for a classic dish of large mushrooms caps coated in egg and then breadcrumbs that are fried to cook. The full recipe is presented here and I hope you enjoy this classic British version of: Large Fungal Caps a Cotoletta.
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a cotletta, literally ‘cutlet style’ is the Italian expression for any food that’s coated in egg and then breadcrumbs for frying (the classic example being veal cutlets). This is one of the best ways to cook large-capped mushrooms. This works well for ceps or other boletes, parasol mushrooms, giant puffball slices and the larger-capped Agaricus (field mushroom and relatives) species.
Ingredients:
400g large fungal caps
1 tsp salt
2 medium eggs, gently beaten in a shallow bowl
150g dried breadcrumbs, arranged on a plate
50g unsalted butter
olive oil
lemon wedges, to serve
Method:
If the caps are very thick (as they might be with ceps or other boletes) then take a filleting knife and carefully split them in half horizontally.
Mix 1 tsp salt into the beaten eggs then dip each mushroom cap or sliced cap into the egg, making sure they’re well coated on both sides. Allow any excess egg to drip back into the bowl.
Coat the egged caps with breadcrumbs, tapping gently with the palm of your hand to obtain an even coating. If you have time then it’s best to sit the breaded mushrooms on a plate then transfer to your refrigerator to chill for at least an hour.
When ready to cook heat together the butter with enough oil to fill a frying pan to a depth of 1cm. Slowly heat the oil and butter mix until very hot.
To check the temperature, drop a breadcrumb into the oil. If it sizzles and browns quickly then the oil is ready. If not, wait a minute and test again.
Cook as many breaded caps at one time as will fit in a single layer in the pan. After about 2–3 minutes, when the mushrooms are golden brown on one side, turn the slices over and fry on the other side.
Once nicely browned on all sides, remove from the pan and set aside on kitchen paper to drain.
Keep the first batch of cooked mushroom caps warm whilst you fry the next batch.
Once they are all fried, serve immediately accompanied by lemon wedges.
