Lamb's lettuce with crispy herb mushrooms

Lamb's lettuce with crispy herb mushrooms

Total: 25 Min. | Active: 25 Min.
vegan, lactose-free
Nutritional value / people: 374 kcal
, Fat: 32 g
, Carbohydrate: 15 g
, Protein: 5 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Salad dressing

3tbsp balsamic vinegar
4tbsp olive oil
salt and pepper to taste

Herb mushrooms

250g mushrooms
2tbsp white flour
2tbsp olive oil
2tbsp water
¼tsp cinnamon
2pinches ground cardamom
¼tsp salt
a little cayenne pepper
50g panko breadcrumbs
oil for frying
2pinches salt

To serve

150g lambs' lettuce
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How it's done

Salad dressing

Combine the balsamic and oil, season the dressing, set aside.

Herb mushrooms

In a bowl, mix the mushrooms with all the other ingredients up to and including the cayenne pepper. Place the panko breadcrumbs in a bowl, toss the mushrooms in the breadcrumbs, press firmly on the crumb coating.

Heat the oil in a frying pan, reduce the heat. Fry the mushrooms in batches for approx. 5 mins. all over. Remove and drain on paper towels, season with salt.

To serve

Plate up the lamb's lettuce with the mushrooms, drizzle with the reserved dressing.

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