With the arrival of autumn begins the hunt for the best and tastiest mushrooms.First of all we certainly find porcini mushrooms, perhaps the most loved of all, with an unmistakable taste.Unfortunately, however, given that the rains are scarce, it is not easy to find them as easily as it once was.But among the varieties of edible mushrooms we also find cardoncelli mushrooms, which accompany us almost all year round.Pleurotus eryngii are not too intrusive and lend themselves to many different recipes, from first courses to side dishes.Also delicious as an appetizer or to accompany fatty dishes and give lightness.For example, they are perfect as a side dish to polenta, scallops or as a filling for a very creamy white baked pasta.Today we will look at a slightly different recipe that enhances the flavor of this delicious mushroom.Today's recipe is also a great way to avoid waste in the kitchen.We can make the breading with stale bread or with leftover breadsticks that have become a little harder.In a few minutes we will prepare a delicious dish that everyone will love accompanied by an aromatic homemade mayonnaise.First we take the stale bread and chop it with a mixer together with parsley.Separate the egg whites and beat them with a whisk, adding a little salt.Cut the cardoncelli into slices, pass them in the egg white and then bread them in the chopped bread.Arrange them on a baking sheet lined with parchment paper, pour a drizzle of oil and bake at 200 degrees for 30 minutes.Meanwhile, prepare the mayonnaise by whipping the two egg yolks with a little lemon juice.We pour the seed oil slowly while we whip with an immersion blender.Add a little salt and lemon if needed and complete with the chopped chives.Our flavored mayonnaise is ready and we can serve it to accompany our breaded cardoncelli.Instead of sautéed, this is a great way to cook baked cardoncelli mushrooms as an appetizer.In general, mushrooms are a very versatile ingredient that we can add to any recipe.Let's not just sauté them lightly, rather let's try different preparations.It sounds amazing, but we could also make them in batter and fry them like zucchini or eggplant.The important thing is to use a light batter that does not soak the mushroom too much and remains crunchy.The secret to light and crunchy frying lies in the batterCustomer service help desk [@] proiezionidiborsa.com