Parmesan Crumbed Mushrooms

I made a mess of the bread this morning. I’ve been experimenting with baking my sourdough in an electric bread maker, so it is using our excess electricity rather than gas – I’m so cranky at the way gas companies are using Orwellian double-speak to try to sucker people into believing that coal seam gas is “natural” that I don’t want to give them any money at all.

But I haven’t quite got the quantities right. I made a loaf that grew and grew till it overflowed out the top of the bread maker, then, when I tried to rescue it in the oven the top fell off.

It tasted good – just looked like something from a science project.  So I made breadcrumbs out of it.  Which then inspired these parmesan crumbed mushrooms.

It’s too simple for a recipe.  Just good bread processed in a food processor to fine crumbs.  Mixed with finely grated parmesan cheese – I use about half as much parmesan as crumbs.  Beat an egg or two till frothy.  Dip the dry mushrooms in egg, then in the parmesan crumb mix to coat.  (Make sure the mushrooms are dry, or it won’t stick, and you can squeeze the crumbed mushrooms to make the coating stick even better if you need to.) Shallow fry in light olive oil, hot but not too hot, turning with tongs till they are crispy on the outside and the mushroom inside is soft.  Let them cool before eating or you burn your tongue! Serve just as they are as a snack or little meal, or with a tomato sauce and green salad for a main meal.