Cut the cleaned mushrooms into slices approximately 5 mm thick.
Prepare what you need to bread the mushrooms: beat the eggs in one bowl, put the 00 type flour in another bowl and the breadcrumbs in another.
Put the slices of mushrooms in the flour first, then in the egg and finally in the breadcrumbs.
Put the clarified butter in a pan and heat it over a medium heat.
Sauté the slices of mushrooms, turning them when they colour.
The mushrooms are cooked when they are golden on both sides.
Drain them on absorbent kitchen paper and serve them sprinkled with salt.
We suggest porcini mushrooms, but you can use other mushrooms to your liking as long as they are firm and fleshy.