Breaded mushrooms with a dip

Breaded mushrooms with a dip

Total: 20 min. | Active: 20 min.
Nutritional value / piece: 79 kcal
, Fat: 6 g
, Carbohydrate: 3 g
, Protein: 2 g


16 pieces


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:

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100 g crème fraîche
100 g half-fat quark
½ tbsp olive oil
2 tbsp basil, roughly chopped
1 tbsp chives, roughly chopped
¼ tsp salt
a little pepper

Breaded mushrooms

50 g panko breadcrumbs or regular breadcrumbs
½ tsp fennel seeds, finely crushed
½ tsp pepper
2 tbsp chives, finely chopped
2 tbsp white flour
1 egg, beaten
100 g king oyster mushrooms, cut into slices
4 tbsp clarified butter
½ tsp sea salt
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How it's done

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Puree the crème fraîche with all the other ingredients up to and including the pepper, cover and chill.

Breaded mushrooms

Mix the breadcrumbs, fennel seeds, pepper and chives, transfer to a plate. Empty the flour onto a plate, beat the egg in a deep plate. Toss the mushroom slices in the flour and shake off the excess. Dip the mushrooms in the egg and then in the breadcrumbs, press firmly on the crumb coating. Heat a little clarified butter in a non-stick frying pan. Fry the mushrooms in batches for approx. 1 min. on each side, drain on kitchen paper, season with salt. Serve the mushrooms with the dip.

Good to know
Tip: Mix 1 crushed garlic clove into the dip.

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