After cleaning the mushrooms with a dry paper towel to brush off dirt and pine needles I trimmed the stems a little. I mixed breadcrumbs with freshly ground salt and pepper and dried marjoram. I double crumbed the mushrooms by dipping in egg, crumbs, then repeating.
I deep fried the mushrooms which quickly formed a crisp crust.
Served with Donna Hay's coriander mayo. Delicious. This will actually work for any type of firm fleshed mushrooms but pine mushrooms are so special having such a short season.