cameal said:

Shaggy parasols... I love to eggwash them and coat them in panko and fry. They have such a warm flavour- almost caramelized. They are good broiled with olive oil too.

The other day I made an almond agaricus bruschetta- chopped up and sauteed in garlic butter, then deglazed with some wine and fresh herbs. Topped with fig chevre (rehydrated dried figs combined with fresh goat cheese), crema di balsamico (or any nice, sweet balsamic) and a sprinkle of fresh parmesan. This on sourdough toast points or french bread is divine. The figs play so nicely with the vinegar and with almond agaricus it tastes like I've sprinkled nuts all over it (which would be a nice addition, actually).

I have no pictures of this recipe. It sucks because I cook in the evening when the light is gone so the photos always turn out like garbage.

---