For this dish, I take thin, small-diameter mushrooms.
Pulmonary oyster mushrooms in batter are especially tasty.
You see it in the photo, it is brown.
It has a pronounced forest aroma, the cap is flat. It doesn't have much mushroom tissue, so it quickly becomes soft when fried. I don’t cut off the stem; when frying, it’s convenient to hold it by the stem and turn it over.
If your mushrooms are firm and fleshy, you can beat them lightly with a meat mallet, but not too hard so as not to crush the cap.
I divide the bunch into individual mushrooms.
I pour boiling water over them and put them on the stove.
When they boil, I immediately turn off the stove and leave them in the water for 5-10 minutes. Then I drain and dry on a sieve, laying out the oyster mushrooms in one layer.
Most recipes add flour to the batter, but I don’t like it.
I beat the egg with the spices recommended for vegetables. I like a mixture that we call “Italian herbs” (dried and chopped basil, oregano, paprika, parsley, garlic), sometimes I just take a mixture of peppers, depending on my mood. It is important that there is very little seasoning and it does not interrupt the light mushroom aroma.
I grate the cheese into the egg on a fine grater. Most often I use Parmesan and grate it until the mixture is thick, like sour cream. I add a little salt, Parmesan is usually salty. Instead of Parmesan, you can use any hard cheese or mozzarella, it will also be delicious.
I dip the oyster mushrooms in the egg-cheese mixture.
I put the cap in the frying pan, and with a teaspoon add the egg-cheese batter to the gills of the oyster mushroom (that is, from the top side), the more of it, the tastier.
Sometimes before frying, I dip the mushroom caps in breadcrumbs, after dipping them in the batter. And before turning the fried mushrooms over to the other side, I sprinkle a little ground crackers and a lot of batter on the oyster mushrooms on the side where the gills are.
This is such a gastronomic miracle, it turns golden and has a nice crunch.
Fry for a couple of minutes until golden brown, turn over, another two to three minutes and you're done!
