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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

VEAL MUSHROOMS Recipe

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This recipe for VEAL MUSHROOMS is from Vicky Starks' Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 kg of bigger mushrooms
Flour
Milk
2 eggs
Bread crumbs
Tartar sauce
Olive oil
Salt
Directions:
Directions:
Prepare 3 bowls, 1 with beaten eggs adding salt, 1 with flour and one with breadcrumbs. Wash mushrooms, place on a paper towel. Coat with flour first, then dip into beaten egg and lastly coat with breadcrumbs. You can do 2 - 3 mushrooms at one time.
Place in a fry pan with olive oil and fry until golden brown. Use a low heat and turn now and then until cooked on all sides.
Serve with Tartar sauce for dipping.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Oma says - Tastes very nice - serve as a starter

 

 

 

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