Breaded Parasol Mushrooms with Sour Cream and Garlic Sauce

Rating: 3.28 / 5.00 (50 Votes)

Total time: 45 min

Servings: 1.0 (servings)



For breaded parasol mushrooms, first whisk the eggs well with the milk and add a little salt. Then turn the parasols one by one in the flour, then in the mixture and finally in the breadcrumbs.

Fry them in a pan with plenty of sunflower oil, remove from the pan and drain well on a paper towel.

For the sour cream and garlic sauce, mix well the sour cream with chopped chives and crushed garlic cloves and add salt.

Dress with the mushrooms and serve.

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