Oyster Mushroom Schnitzels with Mashed Potatoes and Salad
50 min
Under an hour
Sezamo
Descoperă o alternativă delicioasă și sănătoasă la șnițelul clasic: ciuperci pleurotus crocante, învelite într-o crustă aurie de pesmet de porumb, servite alături de un piure de cartofi fin și o salată proaspătă. O masă vegetariană sățioasă, gata în mai puțin de o oră, perfectă pentru un prânz nutritiv sau o cină rapidă.
Preparation method
Ingredients overview
- 200 g of Miil 10% Greek yogurt
- 1 teaspoon of Rubin Fuchs sweet paprika
- 1 teaspoon of Kotanyi crushed oregano
- 1 M-sized egg yolk
- 100 g of Kitchin corn breadcrumbs
- 500 g of fresh oyster mushrooms
- 800 g of potatoes for mashing and baking
- 250 ml of Miil 1.5% UHT milk
- 20 g of Miil 82% butter
- 180 g of Eisberg mixed green salad
- 50 g of cocktail cherry tomatoes
- 100 g of ECO fresh arugula
- 10 ml of Kitchin extra virgin olive oil
Ingredient Preparation
Peel the potatoes and cut them into small cubes. Clean the oyster mushrooms and separate them into individual pieces suitable for schnitzels.
Oven-Baked Schnitzel Preparation
Preheat the oven to 180–185 °C and prepare a baking tray lined with baking paper. Prepare two bowls for breading: in the first bowl, mix the Greek yogurt, sweet paprika, oregano, egg yolk, salt, and pepper. In the second bowl, place the corn breadcrumbs. Dip each mushroom piece first through the yogurt mixture, then through the corn breadcrumbs, pressing gently to adhere well. Arrange the mushrooms on the tray and bake for 25–30 minutes until golden and crispy.
Mashed Potato Preparation and Serving
Meanwhile, boil the potatoes in salted water for 13–15 minutes until tender. Drain the water, add the warm milk and butter, then mash until you get a smooth puree. Serve the schnitzels hot alongside the mashed potatoes and a fresh salad made from mixed greens, arugula, and cherry tomatoes, drizzled with a little olive oil.
Ingredients
Nutritional values
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