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| Jim bao on the frozen lake Mälaren in Stockholm, between Kungsholmen and Långholmen |
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| Jim bao on the (half) frozen lake Mälaren in Stockholm, between Kungsholmen and Långholmen |
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| Jim bao and the giant puffball, Langermannia gigantea that is one of the great mushroom species. It's also one of the easiest to spot, being white and the size of a football or two or three! I use to cut the slice into manageable chunks, about the equivalent of a piece of bread. dip it in mixed egg which has a pinch of salt and pepper. Then put the dipped chunk into the bread crumbs. Get a good egg and bread crumb coating on all the exposed edges of the mushroom chunk. The frying pan should have some extra virgin olive oil and butter in it and should be nice and hot before you start putting in the slices. A little less than medium heat will be fine. When you have enough slices coated to fill the frying pan put them in. Cook until bread crumbs get nice and brown ( about 2 or 3 minutes ) . Flip over and do the same to other side. One can put slices of mushroom directly in to the fryinge pan with butter and proceed in the same way until they will get brown. |
