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🍽️ Crispy Oyster Mushrooms with Kohlrabi Vegetable Mix

437 kcal · 30 min · 4 servings

Ingredients

• 500 g large kohlrabi (1 large kohlrabi)
• 2 small shallots
• 250 g oyster mushrooms
• 30 g parmesan (1 piece)
• 1 tsp butter
• 150 ml classic vegetable broth
• 150 ml soy cream
• 160 g tomatoes (2 tomatoes)
• 2 sprigs parsley
• 2 sprigs chervil
• salt
• pepper
• 2 eggs
• 2 tbsp spelt flour Type 1050
• 2 tbsp olive oil

Instructions

1. 1. Wash the kohlrabi thoroughly.
2. 2. Peel the tough skin off the kohlrabi.
3. 3. Cut the kohlrabi into sticks about 1 cm thick.
4. 4. Peel the shallots.
5. 5. Dice the shallots into very small cubes.
6. 6. Clean the oyster mushrooms of dirt or debris.
7. 7. Grate the cheese finely.
8. 8. Heat the butter in a pot.
9. 9. Sauté the shallots in it while stirring constantly for 2 to 3 minutes until they become translucent.
10. 10. Add the kohlrabi sticks to the pot.
11. 11. Pour in the broth.
12. 12. Add the soy cream.
13. 13. Bring the mixture to a boil.
14. 14. Let the vegetables simmer on medium heat for 12 minutes.
15. 15. Wash the tomatoes under running water.
16. 16. Cut the tomatoes into quarters.
17. 17. Remove the hard stem bases from the tomatoes.
18. 18. Remove the core (seed cavity) of the tomatoes.
19. 19. Cut the cored tomatoes into thin strips.
20. 20. Wash the herbs.
21. 21. Shake the herbs dry.
22. 22. Pluck the leaves off the stems.
23. 23. Chop the herbs coarsely.
24. 24. Add the tomato strips and herbs to the kohlrabi when the 12-minute cooking time is up.
25. 25. Season the vegetables with salt and pepper.
26. 26. Keep the vegetables warm.
27. 27. Whisk the eggs in a bowl.
28. 28. Mix the eggs with the grated cheese.
29. 29. Add some pepper to the egg-cheese mixture.
30. 30. Coat the oyster mushrooms in flour until fully covered.
31. 31. Shake off the excess flour from the mushrooms.
32. 32. Heat the oil in a non-stick pan.
33. 33. Dip the floured mushrooms into the cheese-egg mixture.
34. 34. Fry the mushrooms in the hot oil on medium heat until golden brown.
35. 35. Turn the mushrooms once while frying.
36. 36. Let the fried mushrooms drain briefly on kitchen paper.
37. 37. Lightly salt the mushrooms.
38. 38. Serve the mushrooms together with the warm vegetable ragout.

Nutrition per serving

• kcal: 437
• Protein: 19 g · Fett/Fat: 32 g · Carbs: 16 g