SHAGGY MANE RECIPE RECIPES

Steps:

• Season the egg mixture with a pinch of salt and pepper. Combine the beaten eggs and chopped parsley. Keeping one hand reserved for wet ingredients and one for dry so you don't bread your fingers, dip the shaggy manes in the flour, then the parsley-egg mixture, then parmesan cheese.
• In a large, wide cast iron skillet or nonstick surface big enough to hold the shaggy manes, heat the oil until hot. Add the shaggy manes to the pan and cook for 2-3 minutes. Don't touch or shake the pan at all, the cheese will still be loose until it caramelizes and becomes a cohesive mass. Once the mushrooms are golden brown on one side, use a spatula to gently loosen them from the pan.
• Flip the mushrooms and cook for 4-5 minutes on the other side, or until the mushrooms are completely crisp, and the crust is golden brown. Transfer the mushrooms to a wire rack or a paper towel to cool for a minute and weep oil excess oil. Serve immediately with lemon wedges, or just straight up.

Steps:

• Be sure that your shaggy manes are free of debris. Do not wash them otherwise the texture will be compromised.
• In one bowl crack open the eggs then be sure to mix well - divide into two so there are two bowls. Set aside. In another bowl place the flour and spices. In a third bowl place the Parmesan and chopped up parsley.
• One at a time, roll a shaggy mane in one of the egg bowls, then roll it in the flour bowl, then in the second egg bowl, then in the Parmesan bowl. Set onto a plate then repeat this with the remaining shaggy manes.
• Once completed, place coconut oil in a skillet and melt over low-medium heat. Carefully place the coated shaggy manes into the skillet. Cook for about 2 minutes then turn over. Cook the other side for 2 minutes and then flip over again. Continue doing this until they are golden brown and slightly crispy.
• Serve.
• Tip: You can use any combination of spices in the flour mixture, however the garlic and Parmesan pairs very well.