Rating: 4.5 stars
26 Ratings
  • 5 star values: 13
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

These prized mushrooms are only around for a short time in the spring and go for top dollar if you can't find your own in the forest, or along the river.

Recipe Summary

cook:
10 mins
total:
25 mins
prep:
15 mins
Servings:
4
Yield:
4 appetizer servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush. Cut large mushrooms in half.

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  • Heat the oil in a large skillet over medium heat. While the oil is heating, beat the eggs and milk in a shallow bowl. Coat the mushrooms in the egg and milk mixture, then toss them in the cracker crumbs. Carefully place the coated mushrooms in the heated oil. The mushrooms will cook quickly. Cook the mushrooms until they are golden brown on the bottom, then flip them over to brown the other side.

  • When the mushrooms are evenly browned, remove them from the pan to drain on a paper towel. Season with salt and pepper to taste.

Nutrition Facts

255 calories; protein 10.5g; carbohydrates 31.8g; fat 10g; cholesterol 96.7mg; sodium 515.1mg. Full Nutrition
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