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Fried eryngii with olive oil, lemon and Parmesan

This delicious mushroom is quick to prepare and with a few simple additions creates a vegetable garnish or special starter in no time.

Makes 6 pieces.

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Allergens and dietary requirements

  • Cow's milk
  • Pescetarian

Ingredients

6
eryngii
100
ml
olive oil, Hojiblanca
1
lemon
1
tbsp
flat-leaf parsley, finely cut
as needed
parmesan cheese
as needed
Maldon salt and black pepper

Scale recipe

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