Most of the recipes I have made so far from Mollie Katzen's "The Vegetable Dishes I Can't Live Without" have been vegan or practically vegan. This is the first one where I have had to bust out the eggs that have been languishing unloved in my fridge for a few weeks.
That isn't unusual. I use maybe 6 eggs every 6 months. I don't bake a lot and I like eggs better if someone else cooks them for me, usually into a tasty breakfast burrito.
This recipe is super simple, especially if you get some almond meal, which is, thanks to our wacky Paleo diet friends, increasingly easy to find. (Paleo friends, I jest. And admire your muscle tone).
Slice some big portobello mushroom caps in 1/2 inch slices. One big mushroom per person is more than enough.
For four mushrooms, mix 1 cup of almond meal and 1/2 cup of grated parmesan together. Add salt and pepper to taste. Just a guess, but you might want to throw in some garlic salt or fresh herbs, too. Mix it up and put it on a flat plate.
Beat some eggs - 3-4 eggs does it for 4 mushrooms. Put them in a flat dish like a pie plate.
Dip the flat edges of the mushrooms in the egg, then press into the nut mixture. Fry them for 5 minutes a side on a well-oiled skillet over medium heat until they are lovely and browned. Remove to a wire rack.
Good golly, Miss Mollie, they are tasty!
You can serve these hot, warm or room temp. I put a few drops of spicy vinegar on mine. Mollie suggests mayo and/or capers, but I bet a really garlicky aioli might be good, too.
Bon appetit!
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