600/700 g of fresh porcini mushrooms
2 fresh eggs
1 head of lettuce
1 cup flour
frying oil and salt to taste
Recommended wine: Rosé Sparkling Rose Mari
Clean and wash the salad, drain and wipe it gently with a paper towel and then obtain the whole leaves that are used to decorate the dish. Brush the mushrooms well, pass them quickly under water, then drain and cut into not too small touches. Beat eggs in a bowl. Put the flour in a shallow dish. Pass the mushrooms cut in the flour and then in beaten eggs. Warm the oil well (plenty of it) in a frying pan and fry the mushroom until golden brown on each side. Drain them with a slotted spoon and place on paper towel to lose the excess oil. Salt them slightly and serve warm on a bed of salad leaves.