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Breaded Coulemelle mushroom


Rate this recipe 4.4/5 (12 Votes)


  • Parasol mushroom (Coulemelles) 2 (depending on size)
  • 1 plate of breadcrumbs
  • 2 eggs
  • salt pepper olive oil
  • 1 lemon
  • 1 sprig of parsley


Servings 2
Level of difficulty Easy
Preparation time 10mins
Cooking time 10mins
Cost Budget Friendly


Step 1

Remove feet from mushroom which can not be eaten. Wash the mushroom caps in a little water, gently rubbing. Place on paper towels to pat dry. Beat the eggs in a bowl. Add salt and pepper.

Step 2

Heat a large skillet with 1 tablespoon olive oil. Dip the mushroom in the egg yolks and breadcrumbs. When the oil is hot put the mushrooms to cook for 5 minutes each side for until browned, but not too toasted, they should be soft inside. Place mushrooms on each plate and put fresh parsley with a dash of lemon juice.

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Zesty Lemon Pavlova

Named for the famous ballerina Anna Pavlova, this delicate lemon pavlova is simply divine.


  • Eggs
  • Confectioner's sugar
  • Fresh lemon juice
  • Sugar
  • Flour
  • Butter
  • Lemon zest


  1. Separate egg yolks and whites
  2. In a bowl, whisk egg whites
  3. Add confectioner's sugar
  4. Distribute on baking pan and flatten center lightly with a spoon
  5. Bake for 30 minutes at 250 degrees
  6. While that's baking, squeeze fresh lemon juice into a bowl
  7. Add egg yolks, sugar, and flour then whisk together
  8. Add butter and whisk again
  9. Take the merigues out of the oven once they're ready
  10. Spoon the filling into the center of the meringues
  11. Grate lemon rind and sprinkle the zest over the top of the pavlovas
  12. Serve!

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Chicken Things Small stuffed mushrooms (appetizers)