gypsy mushroom

One of the most common non-cultivated mushrooms in the northern hemisphere is the gypsy mushroom (Cortinarius caperatus). These mushrooms grow mostly in pine forests. These mushrooms can often be found in larger groups.
This mushroom tastes very good, it does not need to be boiled, it can be used in many different foods, sauces, pies, salads. One good way to eat these mushrooms is to bread them in flour and egg and fry in a pan in plenty of oil, sprinkle with herbs and cook hot or cold with various sauces or mayonnaise.
The forests near Mooste, Estonia are the places where I go to bring these mushrooms.

Preparation time: 15-20 min
Level: easy
Quantity: serves four

Ingredients:
About twenty gypsy mushrooms. For older mushrooms with a cap opened, cut off the stem to fry them better, fry the younger ones as they are.
3 eggs for frying
2 tablespoons flour for breading. Gluten-free flour suits well
For frying cooking oil. The mushrooms absorb the oil, it takes more than a few spoons.
Salt and black pepper for seasoning.
For seasoning fresh parsley or other not very strong herbs and dipping in mayonnaise or some other dipping sauce.

Preparation:
1. Clean the mushrooms, on older mushrooms remove the stem
2. Whisk the egg omelet, season lightly with salt
3. Pour some flour on the plate
4. Sprinkle the mushrooms lightly moist, roll in flour, then in the omelet.
5. Heat oil in a pan and fry the mushrooms on each side until golden brown
6. Chop herbs or fresh parsley for garnish
7. Shake the black pepper and sea salt and chopped herbs
8. Serve with mayonnaise or some other topping sauce
Ready !!