Fried Mushrooms
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife