Garlic parasols

[cab]

Make a simple batter - beat a couple of eggs, add plain flour until it beats stiff, and thin out to a thick-ish pouring consistency with milk added slowly, beating all the time. Crush mabye three cloves of garlic to a paste in a pestle and mortar with salt (the batter needs salt, don't leave it out - and it pastes the garlic very well too) and add it to the batter. Now leave this to rest, covered, for at least an hour. Ideally two.

Get some fat hot in a pan or deep fryer, its hot enough when a bit of bread floats up and sizzles. Dip quarters or eigths of parasol mushrooms (depending on how big they are) in the garlic batter and fry, turning occasionally, until golden. 

Serve with onion rings (you've got the fat hot anyway...), salad and a good glass of plum wine if you can

[herbwise]

Sounds tasty!! Have you ever used stout beer instead of/along with milk in the batter? Adds robustness and due to the carbonation an airy and crunchier consistency to the batter...kind of like tempura but not as thin. I love to do that with dandelion flower fritter batter. Mmmmm beer.

[foragingmouse]

I use elderflower fizz in batter same thing really :-)

[Brewforagegrow]

So far I keep missing parasols, seem to have gone over whenever I've seen them. Which sucks cos I love battered parasols.

[cab]

If its any consolation, only found three parasol mushrooms last weekend. As big as dinner plates, mind you...

[edenwildfood]

You know what, I have never actually found one in edible condition myself. Lots of Shaggy Parasols near me, but no parasols.

[cab]

Shaggy parasols are also delicious, imho.