Cep Mushrooms with Herbs

Recipe Type: 
Number of Servings: 
Preparation time: 
375 kcal
19 g
280 mg
Vitamin D: 
4.24 IU
% Ca recommended daily intake: 
  • 400 g fresh cep mushrooms (medium sized) – also known as porcini or penny bun mushrooms
  • 3 eggs
  • 80 g grated parmesan cheese
  • Salt, ground pepper to taste
  • 5 Tbsp flour
  • 3 Tbsp vegetable oil or butter for cooking


  • 2 Tbsp finely chopped parsley
  • 1 Tbsp finely chopped chives
  • 1 Tbsp finely chopped basil
  • 4 Tbsp (60 g) olive oil
  • 1.5 Tbsp balsamic vineager
  • Salt and ground pepper
  • 10 cherry tomatoes
  1. Cut cleaned cep mushrooms into thick slices.
  2. Mix eggs, cheese and spices
  3. Coat mushrooms with flour on each side, dip into egg mixture and cook in hot oil or butter until golden brown.
  4. Mix the herbs with the oil and vineager, salt and pepper to taste
  5. Slice the cherry tomatoes and place on flat plates, sprinkle with the herb mixture and top with warm mushroom mixture. Great served with crusty whole wheat bread.