Parasol mushrooms (caps only),
Sour cream,
Garlic,
Egg,
Bread crumbs,
bit of olive oil,
Salt and pepper
Clean the mushrooms (do not wash them with water).
Beat the egg with the fork and add salt and pepper per taste and bit of olive oil.
Peal and chop the garlic.
In separate bowl mix the sour cream and chopped garlic with the spoon.
In a baking dish add sour cream and garlic to the bottom but not all.
Put the bread crumbs on gilled part of the mushroom and lightly press it in to egg mixture and place it in a dish on the sour cream and garlic. Now put some breadcrumbs on to the cap of the mushroom, cover with the rest of sour cream and garlic and with the rest of egg mixture. (Try to cover the caps evenly with the sour cream and egg mixture).
Heat the oven at 180 Celsius and bake the mushrooms for about 10-15 min.
I use these to make a pizza-like dish. Use large fully open mushrooms. Remove the stems, place in an oven tray, gills upwards. Fry crushed garlic with parsley, and spread over the mushroom, add either cooked tomatoes or thinly sliced raw, and cover the base. Add slices of cooked ham, and whichever cheese you prefer. I like to use a good strong cheddar. I find that fresh mozarella is too wet. Bake in the oven and serve. Great with a good red wine
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