>> 12 young shaggy manes, do NOT wash
>> 3 large eggs
>> 1 cup unbleached flour
>> 2 tbsp garlic powder
>> 2 tsp black pepper
>> 2 tsp onion powder
>> 1 cup grated Parmesan
>> 1/8 cup bread crumbs
>> fresh finely chopped parsley
>> 1/4 cup coconut oil (for frying)
Be sure that your shaggy manes are free of debris. Do not wash them otherwise the texture will be compromised.
In one bowl crack open the eggs then be sure to mix well - divide into two so there are two bowls. Set aside. In another bowl place the flour and spices. In a third bowl place the Parmesan and chopped up parsley.
One at a time, roll a shaggy mane in one of the egg bowls, then roll it in the flour bowl, then in the second egg bowl, then in the Parmesan bowl. Set onto a plate then repeat this with the remaining shaggy manes.
Once completed, place coconut oil in a skillet and melt over low-medium heat. Carefully place the coated shaggy manes into the skillet. Cook for about 2 minutes then turn over. Cook the other side for 2 minutes and then flip over again. Continue doing this until they are golden brown and slightly crispy.
Tip: You can use any combination of spices in the flour mixture, however the garlic and Parmesan pairs very well.
Wild Edibles in Recipe:
Wild Fungi in Recipe: Shaggy Mane
Edible Trees and Shrubs in Recipe:
Recipe Category: Side Dishes
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