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"Breaded Matsutake Caps"

(Armillaria caligatum, ponderosa)

By: Chris Matherly

Matsutakes are quite sought after in Japan. The White Matsutake usually grows in the Western States, and the brown Matsutake in The East and Southeast. This one is a simple but tasty appetizer dish that I think you will enjoy. If you have any of your own great mushroom recipes that you would like to share with the club online, please email them to me and I would love to give them a try!

Ingredients:

Olive Oil (or Veg. oil)

3/4 Cup Bread Crumbs

3/4 Cup Flour

1 1/4 Teaspoon Salt

1 Teaspoon Paprika

2 Teaspoons Thyme

1/4 Teaspoon Fresh Ground Pepper

2 Tablespoons of Grated Parmesan Cheese

2 Tablespoons of Fresh Minced Parsley

2 Large Eggs

1 Tablespoon of Milk

10 Drops Tabasco Sauce

6-10 Matsutake Caps, sliced into 1-2 inch pieces

Wash them gently, removing all dirt and debris. Cut end of stems off as well.

Remove any spoiled or questionable mushrooms. Notice the two mushrooms on the right have been invaded by critters. I continue to cut these back until no further tunnels are visible. Sometimes they will tunnel up into the cap as well. You may salvage portions of the cap without tunnels of critters. Some people, this doesn't bother, but I prefer non-buggy mushrooms!

Slice your caps into 2 inch triangles., slice them into smaller portions.

Mix dry ingredients into one bowl, including fresh parsley. Mix eggs, milk and Tabasco Sauce into another bowl.

Line up as follows from Right to Left: Mushrooms- Egg mixture- Bread Crumb Mixture- Pan (on burner) Plate with paper towel.

Pour in Olive Oil into a non-stick pan and turn on burner to medium-high. Turn up to Medium-High Heat, back off heat if needed. Better if they cook slower.

Dip Mushrooms in egg, then into bread crumbs, and place in the pan. Turn over mushrooms a couple of times to get done on both sides. Fry until golden-brown.

Place them on a plate with a paper towel to help drain the oil.

I love them dipped in Ranch, but this is up to you!!!!