Try these easy and tasty recipes for delicious mushrooms!

Mushrooms in the sun can be found all over the world and are welcome in most cuisines. With a total height of 40 cm and a cap diameter almost as large, they are giants among edible mushrooms, guardians of the forest. These mushrooms are not only eye-catching, but also delicious. How to cook mushrooms in the sun? Try our recipes!

Properties and uses of tasty mushrooms

Cooking Parasol Mushrooms - Try these easy and delicious recipes for delicious mushrooms

Parasol mushrooms contain vitamin D, iron, zinc, copper, selenium, fiber, amino acids, and have antioxidant and antimicrobial properties. They should be cooked before consumption, and are best suited for uses such as sautéing, frying, boiling and roasting. They can be chopped and stewed or used in soups, sliced ​​and cooked in tortillas, mixed into sauces, worked into stir-fries, baked into pies, stuffed with vegetables or meat.

In Eastern Europe, sun mushrooms are also dipped in eggs, fried in breadcrumbs and served with bread for a vegetarian schnitzel. Mushrooms go well with ground pork or beef, poultry, oregano, peppers, parsley, rosemary, garlic, onions, shallots, potatoes, cucumbers, pickles, cheese and lemon juice. They will keep for five days in the refrigerator in a paper bag without washing.

Prepare the stuffed sun mushrooms

You can easily prepare stuffed sunflower mushrooms

Ingredients for 4 servings:

Parasol mushrooms – 800 g
Processed cheese – 100 g
Cheese – 100 g
Pickles – 4 – 5
black pepper


  • Clean the mushrooms and put them in a buttered tray. Cut the pickles, melted cheese and cheese into small pieces.
  • Place this filling on each mushroom.
  • Sprinkle with black pepper and black pepper and bake in the preheated oven.

Baked mushrooms

Mushrooms have a nutty flavor and therefore go well with hazelnuts

Ingredients for 4 servings:

500 g sun mushrooms
50 g flour (wholemeal flour)
4 large eggs, beaten
40 g hazelnuts, round
40 g of breadcrumbs
Black pepper, white, ground in a mortar
Butter, for frying


  • Clean the mushroom caps with a fine brush and, depending on the size of the mushrooms, cut crosswise or lengthwise into slices about the thickness of a pencil.
  • Season the egg with salt and pepper. Dip the mushroom slices first in the egg, then in the flour, again in the egg, then in the hazelnuts, again in the egg and then in the breadcrumbs.
  • Place the mushroom slices side by side on a plate and leave to dry for about 30 minutes without the lid. Then fry the sundae slices in hot light butter. Mushrooms have a nutty flavor and therefore go well with hazelnuts. Mushroom slices go well with all meat dishes seasoned with a light sweetness.

Parasol mushrooms with bacon rarebit

Turn the mushrooms over, pour more bacon fat into the pan and fry in the skin for a few minutes.

Ingredients for 2 servings:

2 large parasols, stems removed
50 g sliced ​​bacon or pork belly
1 egg
1 tablespoon of milk
100 g mild cheddar, grated
¼ teaspoon mustard powder
A drizzle of Worcestershire sauce or mushroom ketchup

Method of preparation:

  • Carefully brush the mushrooms with a pastry brush or mushroom brush, paying particular attention to the delicate gills. Preheat grill to highest setting. You’ll need a well-seasoned or non-stick pan that slides easily under the grill and is large enough to hold one mushroom at a time. Add the bacon to the cold skillet and place over medium-high heat. When the fat starts to render, increase the heat. When the bacon is crisp and golden brown, scoop out with a slotted spoon and set aside.
  • Drain off all but a thin film of bacon fat (save the rest for later) and return the pan to the heat. When the pan is hot, place the first mushroom in it, gills down. Fry the gills until golden brown, about 5 minutes, pressing occasionally (if the cap has a high peak, it will gradually soften and fall off).
  • Turn the mushrooms over, add more bacon fat to the pan and fry skin side down for a few minutes, keeping it warm.
  • Meanwhile, whisk together the egg, milk, cheddar, mustard powder, Worcestershire sauce and bacon. When the first mushroom cap is ready, pour half of the mixture over it, piling it in the middle, leaving a 1 cm border around it. Place the pan under the grill and cook until the topping is golden, bubbly and puffy, about 5 minutes. Serve immediately, preparing the second mushroom in the same way.

Breaded parasol mushrooms

Eastern European mushrooms are delicious and very famous

Ingredients for 4 servings:

Parasol Mushroom – 6 large caps (fresh)
egg – 1
flour – 50 g
Bread crumbs – ½ cup
Oil (for frying) – depends on the pan
Salt – as needed
lemon – ½

Bread the mushrooms - coat the caps first with flour, then with beaten egg

Preparation instructions:

  • Wash the mushrooms, preferably without water, and remove the stems.
  • Beat the egg and add a little salt. Some people also use pepper, but we think these mushrooms have their own flavor.
  • If you have the caps half open, it’s easier to cut them in half before baking.
  • Breaded mushrooms – coat the caps first with flour, then with beaten egg (swirl well) and then on a plate with breadcrumbs.
  • Fry until golden, crispy texture. Usually about 2 minutes per side is good.
  • Serve with lemon. So easy and quick to prepare parasol mushrooms!

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