🍽️ Crispy Breaded Porcini Mushrooms with Fresh Remoulade

Name: Crispy Breaded Porcini Mushrooms with Fresh Remoulade
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g fresh porcini mushrooms; 60 g flour; 2 eggs; 100 g breadcrumbs; 6 oil; 300 g mixed leaf salad (Radicchio, arugula, frisée etc.); 300 ml mayonnaise; 8 cornichons; 3 pearl onions; 1 chopped dill

485 kcal · 30 min · 4 servings

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Ingredients

800 g fresh porcini mushrooms
60 g flour
2 eggs
100 g breadcrumbs
6 oil
300 g mixed leaf salad (Radicchio, arugula, frisée etc.)
300 ml mayonnaise
8 cornichons
3 pearl onions
1 chopped dill

Instructions

1. Clean the porcini mushrooms thoroughly and cut them in half.
2. Whisk the eggs loosely in a small bowl using a fork.
3. Coat the mushroom halves first in flour.
4. Dip the floured mushrooms into the beaten eggs.
5. Finally coat the mushrooms in breadcrumbs until fully covered.
6. Heat oil in a frying pan.
7. Fry the mushrooms on all sides until golden brown and crispy.
8. Place the fried mushrooms on kitchen paper to absorb excess fat.
9. Wash the salad greens thoroughly.
10. Arrange the salad greens on the serving plates.
11. Dice the gherkins into small cubes.
12. Dice the pearl onions into small cubes.
13. Mix the diced gherkins and pearl onions with the dill.
14. Stir the vegetable-dill mixture into the mayonnaise to make the remoulade sauce.
15. Place the breaded mushrooms onto the prepared plates.
16. Serve the mushrooms with the remoulade sauce.

Nutrition per serving

kcal: 485
Protein: 13 g · Fett/Fat: 32 g · Carbs: 32 g