Baked Giant Puffball mushroom with Italian salsa verde

For 4 people

1/4 puffball (giant meadow mushroom)
2 eggs
50 ml cream
Flour and white breadcrumbs for the breadcrumbs
Salt
pepper
oil for frying

For the salsa verde
1 bunch of parsley
1/2 onion
2 cloves of garlic
1 small piece of leek
1 tablespoon capers
2 pickled gherkins
2 tsp mustard
2 tbsp white wine vinegar (or vinegar from the cucumbers)
Salt and pepper
100 ml olive oil

Cut the mushroom into slices about 1 cm thick. Beat the eggs with the cream and season with salt and pepper.
Dredge the slices in flour, dip them in the egg mixture and coat them in breadcrumbs.
In the meantime, put all the ingredients for the salsa verde in a bowl. Slowly add the olive oil and blend with a hand blender to a nice sauce consistency. Season to taste with salt and pepper.
Heat the oil for frying in a pan and fry the breaded mushroom pieces until golden. Drain on a paper towel and sprinkle with salt and pepper (not too much) and serve together with the salsa verde.

Our tip:
You can use this recipe also for other mushroom types (parasol).