Fried mushrooms
- 1 egg
- 1/8 l light beer
- 50 g flour
- 20 g grated parmesan cheese
- 1 little clove of garlic
- 1/4 Bunch Chives
- 5-6 Basil leaves
- 40 g Salad Mayonnaise
- 60 g Whole milk yogurt
- Salt
- pepper
- 1-2 TL lemon juice
- some sheets Frisée salad
- 2 (approx. 150 g) Tomatoes
- 300 g white mushrooms
- 1 / 2-1 l Oil for deep-frying
45 minutes
easy
- 1.
- Egg Separate, mix egg yolks, beer, flour and Parmesan into a smooth dough and let it swell a little. In the meantime, peel the garlic and press it through a garlic press. Wash the chives and basil, pat dry and chop finely.
- 2.
- Mix together the mayonnaise, yogurt, garlic and herbs, except for something to sprinkle. Season with salt, pepper and lemon juice. Clean, wash and drain the lettuce. Wash and clean tomatoes and cut into thin wedges.
- 3.
- Clean the mushrooms. Heat oil in a pot. Beat the egg whites until stiff and fold into the beer batter. Dip the mushrooms in the batter with a fork, drain a little and bake in the hot oil until golden brown. Lift out with a slotted spoon and drain on kitchen paper.
- 4.
- Spread the lettuce and tomatoes on 4 plates and serve the mushrooms with a little sauce. Serve sprinkled with the remaining herbs.
1 person approx:
- 270 kcal
- 1130 kJ
- 8 g protein
- 19 g fat
- 13 g carbohydrates
Leave A Comment