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Umbrellas (giant leprosy, Macrolepiota procepa) are a type of mushroom highly valued by the palate.

Finally we can go to the forests and pine forests in the region of Valladolid and Segovia to look for mushrooms and not return home with an empty basket.

This weekend we managed to enjoy a day of “mushroom hunting”. Not that we found much, but some came to our kitchen. Among them are some foxes and these “thin” umbrellas.

The umbrella, like all mushrooms, is fragile with a soft and delicate texture with a taste of walnut or hazelnut. It tastes grilled with a few drops of virgin olive oil and a few grains of coarse salt, but this time I wanted to “complicate” something more in the kitchen and make them in tempura.

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Tempura umbrellas

Tempura umbrellas

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  1. Beat with a fork in a bowl, water, flour, egg yolk and salt.

  2. Beat with a fork until you get a homogeneous dough without lumps. The mixture should not be too thick or too runny.

  3. Leave to stand for half an hour in the refrigerator.

  4. While cleaning the hat or umbrella with a brush and discard the stem or foot.

  5. Put a lot of olive oil to warm in a pan and after seasoning the mushrooms, pass one by one through the tempura and fry them.

  6. When they are golden, take them out on both sides in a plate with absorbent paper.

Recipe notes

They are ideal to eat on their own as an aperitif with Alioli sauce or mayonnaise or as a side dish to any fish or meat dish.

See also

Rolls stuffed with ham and cheese

Thanks for reading.
David from 55000 Recipes

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