Fried sunflowers
Sunflowers or popularly known as kozarke ... mushrooms of temptingly fleshy, light brown hats with wide lobes at the bottom, and interwoven with slightly darker brown cloths strewn on top, proud stature, on a tall and slender, woody, inedible root, with a frightening ring underneath , with the obligatory thickening and slight curvature at the bottom of the root ... All the characteristics of poison ivy, and following only these few characteristics, cannot be mistaken in the harvest .. meat or a stand-alone meal, with a salad ... I'm voting for another proposal!
Preparation steps
- Separate the root from the mushroom cap (hold the cap slightly with one hand and separate the root with the other hand, slowly twisting it, holding it just below the cap) and wash the caps on both sides, gently rubbing the upper surface of the cap under a gentle stream of water. Leave them for a few minutes to drain briefly, so that the lobes will be turned down, as in nature.
- Prepare flour in one bowl, and beat egg with a pinch of salt in the other.
- Add salt and sprinkle with on both sides, if desired, and pepper and leave them to stand for 5 minutes. While standing in the spices, the water will drain additionally, so repack them on another plate or drain the water a little, because they need to be moist, to absorb the flour.
- Put the oil to heat.
- Roll each hat in flour on both sides.
- Then pass the hat through the scrambled egg.
- Fry on medium heat for about 2 minutes on one side, and then on the other side, until nicely browned.
- Remove on a paper towel to soak up excess fat.
Serving
I tried to describe in a few words the appearance and preparation of this type of mushroom ... The recipe is not something special, but the taste is ... at least for mushroom lovers.