Fried oyster mushrooms with puree and salad
(0)
20 min
Under an hour
Kifli Kukták
Kóstolja meg ezt a különleges vegetáriánus fogást, ahol a lédús laskagomba ropogós kukoricabundában sül ki a sütőben. A selymes burgonyapüré és a friss, rukkolás saláta tökéletes kísérője ennek az egészséges és laktató ebédnek, amely garantáltan elnyeri a család tetszését.
Preparation method
Preparation and Frying
Peel the potatoes and cut them into smaller cubes. Clean the oyster mushrooms and separate them into larger pieces.
Preheat the oven to 180–185 °C and line a baking tray with baking paper. Prepare two bowls for breading: in one, combine the Greek yogurt, paprika, oregano, egg yolk, salt, and pepper, then mix thoroughly. In the other bowl, place the corn breadcrumbs. First, coat the mushroom pieces in the seasoned yogurt, then in the breadcrumbs, and place them on the baking tray. Bake for 25–30 minutes, until golden brown and crispy.
Preparing the puree and salad
Meanwhile, cook the potatoes: place them in a pot with cold water, salt, bring to a boil, then cook for 13–15 minutes until tender. Drain, add the lukewarm milk and butter, then use an immersion blender or potato masher to make a silky puree.
Chef's tip
Do not soak the mushrooms in water when cleaning, as they will absorb it; instead, wipe them with a damp paper towel.
25 min
Under an hour
