Fried Shaggy Ink Caps Recipe

Origin: Britain Period: Traditional

Ingredients:

10 young shaggy ink caps, stems removed and halved
2 eggs, well beaten
60g flour
salt and black pepper, to taste
60g butter

Fried Shaggy Ink Caps Preparation:

Method:

Dip the mushrooms in the eggs and leave to soak for 5 minutes. Meanwhile, season the flour liberally then drain the excess egg from the mushrooms and coat with the seasoned flour.

Melt the butter in a pan and use to fry the mushrooms gently until golden all over.

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