Shaggy Mane-Schnitzel with parsley potatoes for ca. 5 persons
600g fresh Shaggy Mane mushrooms
½ bunch of parsley
2 eggs, beaten
Fine dry breadcrumbs
Salt, pepper, butter oil for deep-frying, cranberries
Add salt to the beaten eggs. Cut the caps in half and bread with flour, beaten eggs and fine dried breadcrumbs. Heat up the butter oil and deep-fry the schnitzel gold brown.
Peel the potatoes and cut them in quarters. After cooking them in saltwater and decanting the water let them evaporate for a while. Melt some butter in a pan and roast the potatoes with chopped parsley for a few minutes. Add salt to taste.
Serve your Shaggy Mane-Schnitzels with lemon slices to drizzle them over the Schnitzels and a tablespoonful of cranberry jam.
CAUTION: No alcohol! When consumed TOGETHER WITH ALCOHOL, the Shaggy Mane reacts very unpleasant to TOXIC!
Tip: also the Lion´s Mane is perfect to make Schnitzels.